Ask A Los Angeles Expert: Christmas Cookie Recipes

'Tis the cookie season. The holidays are a fun time to share your favorite cookie recipes, bake for loved ones and spend time in the kitchen. For cookie exchanges, holiday entertaining, gifting and a late-night snack for Santa, Christmas cookies are always appreciated as well. Kids love decorating a gingerbread man, guests enjoy a pecan shortbread cookie with a cup of cinnamon spice tea and chocolate lovers savor the rich chocolate taste of a Mexican chocolate chip cookie. John Park, pastry expert and owner of Quenelle ice cream and pastry parlour, offers these three cookie recipes for holiday treating.

John Park
Quenelle
2214 W. Magnolia Blvd.
Burbank, CA 91506
(818) 843-1035
www.facebook.com

Los Angeles native John Park started out with visions of a career in math, but his plans were set aside during college when he was surprisingly drawn to the pace of his fast food jobs. At just 22 years old, Park got his first professional kitchen gig at Koi as a savory cook. From there, he found his affinity for pastry and set off to work under top pastry chefs acquiring a solid technical foundation where he worked in the pastry departments of notable restaurants Aqua, Picasso, Daniel Boulud Brasserie, WaterGrill, Providence, Fraiche and more. Today, Park owns and operates Quenelle, an ice cream and pastry shop in Burbank. The store's cookies, brownies, cakes and 250 different ice cream flavors attract many with a sweet tooth.

Park shares three holiday cookie recipes, perfect for a cookie exchange, holiday gifting and for Santa.

Gingerbread

• 3/4 c butter
• 1 c sugar
• 1 egg
• 1/4 c molasses
• 2 1/4 c AP flour
• 1 t cloves
• 1 1/2 t cinnamon
• 2 t ginger
• 3/4 t salt
• 3/4 t baking soda
• 1/2 t baking powder

Directions:

1. Cream butter and sugar in a mixer until pale.
2. Add egg and molasses and continue to mix.
3. Add all dry ingredients and mix until the dough comes together.
4. Chill dough for at least an hour.
5. Portion.
6. Bake for 18 minutes at 300 degrees F.

Related: Best Dessert Bars In Los Angeles

Pecan Shortbread

• 3/4 c butter
• 1/2 c powdered sugar
• 1 t vanilla extract
• 1/3 c pecans, toasted and chopped
• 1 c AP flour

Directions:

1. Cream butter and powdered sugar in a mixer until pale.
2. Add vanilla extract and continue to mix.
3. Add pecans and AP flour and mix until the dough comes together.
4. Shape dough into a log and chill for at least an hour.
5. Slice dough to 1/4-inch thickness.
6. Place on sheet tray and sprinkle sugar on top.
7. Bake for 16 minutes at 300 degrees F.

Mexican Chocolate Chip Cookies

• 1 c butter
• 1 c light brown sugar
• 3/4 c sugar
• 1 egg
• 1 c Mexican chocolate, chopped
• 1 3/4 c AP flour
• 1/2 t salt
• 1/8 t baking soda
• 1/16 t baking powder

Directions:

1. Cream butter, sugar and brown sugar in a mixer until pale.
2. Add egg and continue to mix.
3. Add Mexican chocolate and continue to mix.
4. Add dry ingredients and mix until the dough comes together.
5. Portion dough.
6. Bake for 18 minutes at 300 degrees F.

Related: Best Chocolate Chip Desserts In LA