The parade started with Macy’s employees walking to the store’s first location at Herald Square. The tradition was suspended from 1942 to 1944 when World War II required helium and rubber, forcing the event to hit pause.
Since 1952, families around the United States have been able to watch the broadcast on NBC. But with live TV comes potential on-air mistakes such as injuries and balloon malfunctions.
Keep scrolling for the most memorable on screen mishaps over the years:
These Eggless Peppermint Bark Cookies are soft, chocolatey holiday cookies dipped in creamy peppermint white chocolate and topped with crunchy crushed candy canes. You get all the flavor of classic peppermint bark—minty, sweet, and just a little bit crunchy—wrapped into a festive, easy-to-make cookie. This recipe is egg-free and allergy-friendly, so everyone can enjoy a spot on the cookie tray without worry. Perfect for Christmas cookie boxes, school parties, or cozy nights with hot cocoa and twinkle lights.
These Eggless Peppermint Bark Cookies always make me smile. They take everything I love about classic peppermint bark—creamy white chocolate, that cool pop of peppermint, and the candy cane crunch—and layer it onto a soft, chocolate cookie. The whole kitchen smells like a peppermint mocha while they bake, and my kids magically appear the second the candy canes come out.
As an allergy mom, I remember those early years when the holiday dessert table felt like a minefield. I wanted something festive and beautiful that my kids could eat without worry, but that didn’t feel “different” from what everyone else was having. That’s how this recipe came to life: all the fun and sparkle of peppermint bark, but in a familiar, cozy cookie that just happens to be egg-free.
Over more than a decade of egg-free baking, I’ve learned that texture and flavor matter most. These cookies check every box: soft in the center, chocolatey, with a creamy peppermint shell and just enough crunch on top. Decorating them becomes a little family project—someone dips, someone sprinkles, and we all “test” more than a few. It’s now a staple in our home for December baking days.
Why You’ll Want to Try My Recipe
All the peppermint bark vibes: Soft chocolate cookie base, creamy peppermint white chocolate, and candy cane crunch in every bite.
Completely egg-free: Perfect for egg allergies or egg-free homes without sacrificing flavor or texture.
Festive and beautiful: The dark cookie, white chocolate, and red candy canes look stunning on holiday dessert tables and cookie trays.
Easy to decorate: Dip, sprinkle, done—kids can help, and you don’t need any fancy decorating skills.
Make-ahead friendly: Bake the cookies ahead and dip/decorate later, or store them in tins for gifting.
Perfect for sharing: Ideal for cookie swaps, school parties, neighbor gifts, or mailing in holiday care packages.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
For The Eggless Chocolate Cookies:
All-Purpose Flour: This gives the cookies their structure and softness. Regular all-purpose flour works best here. If you need a gluten-free alternative, use a good 1:1 baking blend.
Unsweetened Cocoa Powder: This adds the deep chocolate flavor. Natural cocoa powder works perfectly for this recipe.
Baking Powder: A little lift helps keep the cookies soft and tender instead of overly dense.
Unsalted Butter: Butter brings richness and flavor, and helps create that soft, melt-in-your-mouth cookie texture. Unsalted is preferred so you can control the salt level.
Granulated Sugar: Sweetens the dough and helps the cookies spread just the right amount.
Cream Cheese: A key ingredient in many of my eggless cookies! It adds moisture, tenderness, and helps mimic the richness that eggs usually provide.
Pure Vanilla Extract: Enhances all the flavors and gives the cookies a warm, bakery-style aroma.
Salt: A little pinch balances the sweetness and brings out the chocolate flavor.
For the Coating
White Chocolate Baking Bars: These melt smoothly and set beautifully on the cookies. Baking bars work better than white chocolate chips because they melt more easily.
Vegetable Oil, Solid Coconut Oil, or Canola Oil: Just a touch of oil helps thin out the melted white chocolate so it coats the cookies evenly and stays smooth.
Peppermint Extract: Adds that classic peppermint bark flavor. A little goes a long way!
Crushed Candy Canes: The festive finishing touch! They add crunch, color, and a pop of peppermint. I prefer to use Crushed Peppermint Candy for Baking.
This recipe is naturally egg, nut, peanut, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Wheat/Gluten:Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Soy: Check your white chocolate label to ensure it’s soy-free.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Make the Egg-Free Cookie Dough
Go ahead and sift the flour, cocoa powder, and baking powder into a bowl. Add a pinch of salt, give it a quick stir, and set it aside. Easy start! In a mixer, beat the butter, sugar, cream cheese, vanilla, and salt until everything looks smooth and fluffy—about 3 to 4 minutes. Don’t forget to scrape the bowl so everything mixes evenly. Turn the mixer to low and slowly add the dry ingredients. Mix just until the dough starts coming together. You don’t want to overmix here.
Roll Out the Dough
Divide the dough into two even portions. Place one on parchment, flatten it a little with your hands, then cover it with another sheet of parchment. Roll it out to about 1/4 inch thick. Do the same with the second piece of dough. Stack the rolled dough sheets on a tray and pop them in the fridge for at least 2 hours. This helps the cookies keep their shape. Tip: If you’re chilling longer than 2 hours, wrap the tray in plastic so the dough doesn’t dry out.
Cut Out the Cookies
When you’re ready to bake, preheat the oven to 350°F and line your baking sheets. Take out one sheet of dough at a time and cut out your cookie shapes. Re-roll the scraps and keep cutting until you’ve used them all. This time, to keep it easy, I use a 2-in round cookie cutter.
Bake the Cookies
Bake the cookies for 10–12 minutes, just until the edges look set. Let them hang out on the baking sheet for 5 minutes, then move them to a rack to cool completely.
Melt the White Chocolate
Now for the fun part! Melt the white chocolate with a little oil in the microwave using 15-second bursts, stirring in between. If it’s too thick, add a tiny bit more oil. Stir in the peppermint extract. Taste the melted chocolate—peppermint can mellow as it sets, so you may want a little extra.
Dip and Decorate
Drop a cookie into the melted chocolate, flip it gently to coat, then lift it out and let the extra drip off. Place it on a lined tray and sprinkle with crushed candy canes. Keep going until all the cookies are coated and looking festive. Tip: Let the coated cookies rest at room temperature so the chocolate can set properly. Trying to rush this part can make the coating smudge or stay soft.
Recipe Tips For Success
➤ Troubleshooting Tips:
The cookies spread too much: This can happen if the butter gets too warm or if the dough isn’t chilled long enough. Pro Tip:Chill the dough before baking to help the cookies hold their shape.
White chocolate seizes or becomes grainy: White chocolate is delicate and can clump if overheated. Pro Tip:Melt the chocolate slowly using short bursts in the microwave, stirring between each one.
Coating appears too thick: Sometimes melted chocolate isn’t fluid enough for dipping. Pro Tip:Add ½ to 1 teaspoon of oil until it reaches a smooth, pourable consistency.
Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
Don’t over-mix your cookie dough, or you will end up with dense cookies.
Do not skip the chilling time. This extra step allows the dough to firm up a little and allows them to bake much better.
Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
Bake the cookies until they are just set on the edges. The cookies might still look a little soft in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for 2 – 3 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and be hard.
Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Use High-Quality White Chocolate. Since the white chocolate is a key component of these cookies, choose a good-quality baking chocolate (like Baker’s or Ghirardelli). It will melt smoothly and create a rich, creamy coating for the cookies. Do not use white chocolate chips since they do not melt properly.
Let the White Chocolate Set Properly. After dipping the cookies in melted white chocolate, allow them to cool and set them on parchment paper at room temperature. If you rush this step, the chocolate coating may smudge or not harden properly.
Variations & Additions
Use dark or milk chocolate instead of white chocolate for a richer flavor.
Add mini chocolate chips to the cookie dough for extra chocolate goodness.
Mix in festive sprinkles along with the candy cane topping.
Swap peppermint extract for vanilla extract if you want a milder flavor.
Storage and Freezing Instructions
Store: Keep the cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days. Place parchment paper between layers to protect the coating.
Freeze (Undipped Cookies): Freeze the baked, undecorated cookies in a single layer until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and coat with chocolate before serving.
Freeze (Dipped Cookies): Freeze on a baking sheet until the chocolate is firm, then store in an airtight container with parchment between layers. Freeze for up to 1 month.
Soft, chocolatey Eggless Peppermint Bark Cookies dipped in creamy peppermint white chocolate and sprinkled with crushed candy canes for the perfect holiday crunch. This easy egg-free cookie recipe brings classic peppermint bark flavor into a fun, festive cookie that’s family- and allergy-friendly. Ideal for Christmas cookie trays, gifting, and cozy holiday baking days.
Prep Time 30 minutesmins
Cook Time 10 minutesmins
Chilling Time: 2 hourshrs
Total Time 2 hourshrs40 minutesmins
Servings 40cookies approx. (Depending on the size of your cutter)
For The Eggless Chocolate Cookies:
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Make The Cookies:
Sift the flour, cocoa, and baking powder into a bowl. Add the salt and set aside.
Using an electric hand mixer or a stand mixer, beat the butter, sugar, cream cheese, vanilla, and salt at medium speed until smooth and creamy, for 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed.
Reduce the speed to low, and add the flour mixture; beat just until incorporated, and the dough starts to come together.
Divide the dough into two equal pieces. Place one piece of dough on a big piece of parchment paper (or a silicone mat) and slightly flatten it with your hands. Place another piece of parchment on top to prevent sticking. With a rolling pin, roll the dough out to about 1/4-inch thickness (6mm). Repeat with the second piece of dough.
Place both rolled-out doughs, one on top of the other, on a baking tray and refrigerate for at least 2 hours and up to 2 days.Tip: Cover the tray with plastic wrap if you plan to refrigerate the dough for over 2 hours.
When ready to bake the cookies, preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper or silicone baking mats.
Working with one dough sheet at a time, use a round cookie cutter (I used a 2.5-inch – 5.7 cm round cookie cutter) to cut the dough into shapes. Transfer the shapes to the prepared baking sheets, spacing them about 1/2 inch apart. Gather up the dough scraps and form them into a disk, re-roll the remaining dough, and continue cutting until all is used.
Bake the cut-out cookies for 10 to 12 minutes or until they are just set at the edges. Remove from the oven and let them sit on the baking sheets for 5 minutes. Then, use a wide metal spatula to transfer the cookies to a wire rack and let them cool completely.
Make the Coating:
Melt the chopped white chocolate and oil in the microwave in 15-second increments, stopping and stirring after each until completely smooth. Add another drop of oil to thin out if needed.
After melting, stir in 1/2 teaspoon of peppermint extract. Taste. Add 1/4 teaspoon more if desired. I recommend using 3/4 teaspoon of peppermint extract because once the white chocolate sets, the peppermint flavor tends to mellow out and won’t be as pronounced.
Dip and Decorate:
Drop one cookie into the melted white chocolate mixture. Using a 2- or 3-pronged candy dipping tool, gently flip the cookie to ensure it’s fully coated on all sides. Lift the cookie out, letting the excess white chocolate drip off by lightly tapping the tool against the side of the bowl.
Carefully slide the coated cookie onto the prepared lined baking sheet and sprinkle it with crushed candy canes. Repeat the process with the remaining cookies.Tip: After dipping the cookies in melted white chocolate, allow them to cool and set them on parchment paper at room temperature. If you rush this step, the chocolate coating may smudge or not harden properly.
White Chocolate: Use good-quality chocolate for the best taste. For the best results, use white chocolate baking bars, like those from Baker’s or Ghirardelli. These can be found in the baking aisle next to the chocolate chips. Avoid using white chocolate chips, as they contain stabilizers and are specifically processed to resist melting in the microwave. Store: Keep the cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days. Place parchment paper between layers to protect the coating. Freeze (Undipped Cookies): Freeze the baked, undecorated cookies in a single layer until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and coat with chocolate before serving. Freeze (Dipped Cookies): Freeze on a baking sheet until the chocolate is firm, then store in an airtight container with parchment between layers. Freeze for up to 1 month. Food Allergy Swaps: This recipe is naturally egg, nut, peanut, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Wheat/Gluten:Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Soy: Check your white chocolate label to ensure it’s soy-free.
Recipe Tips For Success: ➤ Troubleshooting Tips:
The cookies spread too much: This can happen if the butter gets too warm or if the dough isn’t chilled long enough. Pro Tip: Chill the dough before baking to help the cookies hold their shape.
White chocolate seizes or becomes grainy: White chocolate is delicate and can clump if overheated. Pro Tip: Melt the chocolate slowly using short bursts in the microwave, stirring between each one.
Coating appears too thick: Sometimes, melted chocolate isn’t fluid enough for dipping. Pro Tip: Add ½ to 1 teaspoon of oil until it reaches a smooth, pourable consistency.
➤ Extra Tips:
Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
Don’t over-mix your cookie dough, or you will end up with dense cookies.
Do not skip the chilling time. This extra step allows the dough to firm up a little and allows it to bake much better.
Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
Bake the cookies until they are just set on the edges. The cookies might still look a little soft in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for 2 – 3 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and be hard.
Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Use High-Quality White Chocolate. Since the white chocolate is a key component of these cookies, choose a good-quality baking chocolate (like Baker’s or Ghirardelli). It will melt smoothly and create a rich, creamy coating for the cookies. Do not use white chocolate chips since they do not melt properly.
Let the White Chocolate Set Properly. After dipping the cookies in melted white chocolate, allow them to cool and set them on parchment paper at room temperature. If you rush this step, the chocolate coating may smudge or not harden properly.
➤ Variations & Additions:
Use dark or milk chocolate instead of white chocolate for a richer flavor.
Add mini chocolate chips to the cookie dough for extra chocolate goodness.
Mix in festive sprinkles along with the candy cane topping.
Swap peppermint extract for vanilla extract if you want a milder flavor.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
WASHINGTON – President Donald Trump is kicking off Thanksgiving week with the classic White House tradition of pardoning turkeys.
Waddle and Gobble, the birds spared from the dinner table, enjoyed luxury accommodations at the Willard InterContinental before their Tuesday afternoon Rose Garden appearance.
The public helped choose the turkeys’ names online.
First turkey pardon
Presidents have pardoned turkeys as far back as the Lincoln era, but the first official pardon was granted by President George H.W. Bush in 1989.
Presidential Turkey Pardons: Trump to pardon Waddle and Gobble in White House tradition (White House)Presidential Turkey Pardons: Trump to pardon Waddle and Gobble in White House tradition (White House)
White House Christmas Tree
On Monday, first lady Melania Trump received the official 2025 White House Christmas Tree, marking the start of the holiday season.
The 25-foot concolor fir was grown at Korson’s Tree Farms in Sidney Township, Michigan, about 150 miles northwest of Detroit.
The farm won a national contest to provide the tree, which will be displayed in the Blue Room of the White House.
CHELSEA, Mich. (AP) — Old Brick Farm, where Larry Doll raises chickens, turkeys and ducks, was fortunate this Thanksgiving season.
Doll’s small farm west of Detroit had no cases of bird flu, despite an ongoing outbreak that killed more than 2 million U.S. turkeys in the last three months alone. He also avoided another disease, avian metapneumovirus, which causes turkeys to lay fewer eggs.
“I try to keep the operation as clean as possible, and not bringing other animals in from other farms helps mitigate that risk as well,” said Doll, whose farm has been in his family for five generations.
But Doll still saw the impact as those diseases shrank the U.S. turkey flock to a 40-year low this year. The hatchery where he gets his turkey chicks had fewer available this year. He plans to order another 100 hatchlings soon, even though they won’t arrive until July.
AP AUDIO: Stores keep prices down in a tough year for turkeys. Other Thanksgiving foods may cost more
In an AP interview, Michigan Sate University food economist David Ortega says although turkey prices are forecasted to be 40 percent higher this year than last year, there are bargains to be had.
“If you don’t get your order in early, you’re not going to get it,” he said.
Thanksgiving costs vary
The shrinking population is expected to cause wholesale turkey prices to rise 44% this year, according to the U.S. Department of Agriculture. Despite the increase, many stores are offering discounted or even free turkeys to soften the potential blow to Thanksgiving meal budgets. But even if the bird is cheaper than last year, the ingredients to prepare the rest of the holiday feast may not be. Tariffs on imported steel, for example, have increased prices for canned goods.
As of Nov. 17, a basket of 11 Thanksgiving staples — including a 10-pound frozen turkey, 10 Russet potatoes, a box of stuffing and cans of corn, green beans and cranberry sauce – cost $58.81, or 4.1% more than last year, according to Datasembly, a market research company that surveys weekly prices at 150,000 U.S. stores. That’s higher than the average price increase for food eaten at home, which rose 2.7% in September, according to the U.S. Bureau of Labor Statistics.
Datasembly showed a 2% decline in the retail price of a 10-pound turkey as of Nov. 17. Pricing out Thanksgiving meals isn’t an exact science, and the firm’s tally differed from other estimates.
The American Farm Bureau Federation, which uses volunteer shoppers in all 50 states to survey prices, reported that Thanksgiving dinner for 10 would cost $55.16 this year, or 5% less than last year. The Wells Fargo Agri-Food Institute, using NielsenIQ data from September, estimated that feeding 10 people on Thursday using store-brand products would cost $80 this year, which is 2% to 3% lower than last year’s estimate.
Tempting turkey prices
Grocery chains are also offering deals to attract shoppers. Discount grocer Aldi is advertising a $40 meal for 10 with 21 items. Kroger said shoppers could feed 10 people for under $50 with its menu of store-brand products.
Earlier this month, President Donald Trump touted Walmart’s Thanksgiving meal basket, which he said was 25% cheaper than last year. But that was because Walmart included a different assortment and fewer products overall this year.
“We’re seeing some promotions being implemented in an effort to draw customers into the store,” David Ortega, a professor of food economics and policy at Michigan State University, said.
That’s despite a sharp increase in wholesale turkey prices since August. In the second week of November, frozen 8-16 pound hens were averaging $1.77 per pound, up 81% from the same period last year, according to Mark Jordan, the executive director of Leap Market Analytics, which closely follows the poultry and livestock markets.
Avian viruses are the main culprit. But another reason for turkey’s higher wholesale prices has been an increase in consumer demand as other meats have gotten more expensive, Jordan said. Beef prices were up 14% in September compared to last year, for example.
“For a big chunk of the population, they look at steak cuts and say, ‘I can’t or I don’t want to pay $30 a pound,’” Jordan said.
That’s the case for Paul Nadeau, a retired consultant from Austin, Texas, who plans to smoke a turkey this week. Nadeau said he usually smokes a brisket over Thanksgiving weekend, but the beef brisket he buys would now cost more than $100. Turkey prices are also up at his local H-E-B supermarket, he said, but not by as much.
“I don’t know of anything that’s down in price since last year except for eggs,” Nadeau said.
Turkeys are seen on a farm Thursday, Nov. 20, 2025, in Sylvan Township, Mich. (AP Photo/Mike Householder)
Turkeys are seen on a farm Thursday, Nov. 20, 2025, in Sylvan Township, Mich. (AP Photo/Mike Householder)
Tariffs and weather
Trump’s tariffs on imported steel and aluminum are also raising prices. Farok Contractor, a distinguished professor of management and global business at the Rutgers Business School, said customers are paying 10 cents to 40 cents more per can when companies pass on the full cost of tariffs.
Tariffs may be partly to blame for the increased cost of jellied cranberry sauce, which was up 38% from last year in Datasembly’s survey. But weather was also a factor. U.S. cranberry production is expected to be down 9% this year, hurt by drought conditions in Massachusetts, according to the U.S. Department of Agriculture.
In Illinois, where most of the country’s canning pumpkins are grown, dry weather actually helped pumpkins avoid diseases that are more prevalent in wet conditions, said Raghela Scavuzzo, an associate director of food systems development at the Illinois Farm Bureau and the executive director of the Illinois Specialty Growers Association. Datasembly found that a 30-ounce can of pumpkin pie mix cost 5% less than last year.
Frozen turkeys are on display at a Meijer store Friday, Nov. 21, 2025, in Canton Township, Mich. (AP Photo/Mike Householder)
Frozen turkeys are on display at a Meijer store Friday, Nov. 21, 2025, in Canton Township, Mich. (AP Photo/Mike Householder)
Cans of pumpkin are on display at a Meijer store Friday, Nov. 21, 2025, in Canton Township, Mich. (AP Photo/Mike Householder) _
Cans of pumpkin are on display at a Meijer store Friday, Nov. 21, 2025, in Canton Township, Mich. (AP Photo/Mike Householder) _
Potatoes are on display at a Meijer store Friday, Nov. 21, 2025, in Canton Township, Mich. (AP Photo/Mike Householder)
Potatoes are on display at a Meijer store Friday, Nov. 21, 2025, in Canton Township, Mich. (AP Photo/Mike Householder)
Farm to table
Back at Old Brick Farm, which has been in his family since 1864, Doll walked among his turkeys the week before Thanksgiving, patting their heads as they waddled between their warm barn and an open pasture. In a few days, he planned to deliver them to an Amish butcher.
Doll sold all 92 turkeys he raised this year, with customers paying $6.50 per pound for what many tell him is the best turkey they’ve ever tasted. He enjoys a little profit, he said, and the good feeling of supplying a holiday meal.
“I just love it, to think that, you know, not only are we providing them food, but the centerpiece of their Thanksgiving dinner,” he said.
___
Associated Press Video Journalist Mike Householder contributed.
Even though there are many options on our Thanksgiving table, we pay attention to the breadbasket. And every year, one of the non-negotiable items is cornbread. This year, it’s going to be this nicely cheesy version, with shredded cheddar incorporated into the batter, and then some more strewn across the top before baking for good measure.
This recipe is everything I want in a cornbread: moist (dry cornbread is a no-go for me, unless we are talking about stuffing), a little crumbly in the best way, and loaded with sharp cheddar cheese so you get that pop of flavor in every bite.
There is a reason that cooks have long reached for their cast-iron skillets when making cornbread. The dark, heavy metal gives the crust a wonderful color and a wonderful crispness on the outside. If you don’t have a cast iron skillet, you can absolutely use any other heavy ovenproof pan. Just make sure it’s about 12-inches in diameter and has sides that are at least 2-inches tall.
Leftovers are great toasted the next day, with a smear of lightly salted butter or hot honey, or butter and hot honey mixed together.
If you want to make the cornbread ahead of time and freeze it, that’s a great plan. Allow the bread to cool completely in the pan on a wire rack. Then wrap the bread well in foil and freeze it. You can freeze the whole circle of cornbread, or if it’s easier (and I think it is), cut the cornbread into 4 quarters and freeze them separately. Defrost at room temperature; it will take about 12 hours to thaw. If you want to warm the bread before serving, just place it, still wrapped in foil, in a preheated 350° oven for about 10 minutes. Unwrap, slice and serve.
Cheddar Cornbread
Ingredients:
1/2 cup (1 stick) unsalted butter
2 cups all-purpose flour
2 cups yellow cornmeal
2 tablespoons baking powder
1 tablespoon sugar
1 teaspoon kosher salt
Hefty pinch cayenne pepper (to taste)
1 cup shredded cheddar cheese, plus 1/2 cup for sprinkling
2 large eggs
2 cups buttermilk
Directions:
1. Preheat the oven to 400°F. Place the butter in 12-inch cast iron skillet and put the pan in the oven until the butter melts and starts to very lightly brown.
2. Meanwhile, in a large bowl whisk together the flour, cornmeal, baking powder, sugar, salt and cayenne. Stir in 1 cup of the shredded cheese.In another smaller bowl use a fork to stir the eggs with the buttermilk.
3. When the butter is melted, twirl the pan a bit so that the butter coats the sides as well as the bottom, then pour almost all of it, except for a couple of tablespoons, into the buttermilk mixture and stir quickly to combine. Stir the buttermilk mixture into the flour mixture, just until combined (you want to see lumps; don’t overbeat or the cornbread will become tough). Scrape the mixture into the hot butter-coated pan, smooth the top, and sprinkle over the remaining 1/2 cup shredded cheese.
4. Bake for 22 to 25 minutes, until a wooden skewer or a toothpick inserted into the center comes out clean, and the cornbread just starts to pull away from the outside of the pan. Cool in the pan on a wire rack, until warm or room temperature. Serve in squares or wedges.
___
Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at https://themom100.com. She can be reached at [email protected].
BERLIN (AP) — Traditional Christmas markets were opening across Germany on Monday, drawing revelers to their wooden stands with mulled wine, grilled sausages, potato pancakes or caramelized apples.
In Berlin, the famous market at the city’s Gedächtniskirche church opened with service open to the public on Monday morning. Other openings included the Christmas markets at the Rotes Rathaus city hall, Gendarmenmarkt and Charlottenburg Palace.
Christmas markets are an annual tradition that Germans have cherished since the Middle Ages — and successfully exported to much of the Western world. Vendors sell not only snacks and drinks but also handmade candles, wool hats, gloves and shiny Christmas stars in all colors and shapes. Children enjoy rides on chain carousels, Ferris wheels and skating on ice rinks.
Security is an issue at all markets across the country.
In the western city of Cologne, the Christmas market in front of the city’s famous double-domed cathedral was packed with big crowds on Saturday.
“We sense a very good atmosphere here, so we feel that in these difficult times we are currently experiencing, we can give visitors a little moment of respite here,” said Birgit Grothues, the spokeswoman for the market. “We see many smiling faces under our illuminated tent.”
Nonetheless, she said that after last year’s attack in Magdeburg, the city created a special security plan for its markets in close cooperation with police. It includes an additional anti-terrorism barrier and private security, she said.
___
Associated Press writer Daniel Niemann in Cologne, Germany, contributed to this report.
If there’s one thing the UK does well, it’s the art of a good journey. Think grand estates, whisper-soft service, landscapes that look like they were painted on a calm Thursday afternoon, and the kind of experiences that make you think, yes, this is how travel should feel.
Luxury touring across the UK has become a destination in its own right. And 2025 is shaping up to be a golden year for travellers who want their adventures without compromise.
Whether you’re after Michelin-star food, wild coastlines, chauffeured comfort, private castles, or slow-time serenity, these are the operators doing it properly. Here are the 9 best luxury tours in the UK for 2025.
1. Braw Scottish Tours – the UK’s gold standard in luxury private touring
If you’re looking for a touring company that genuinely gets modern luxury, the kind that isn’t about fuss, but about feeling, Braw Scottish Tours is the first name you write down. Yes they’re known for their Scotland expertise, but they also offer private luxury tours across the UK, from Cotswolds to Cornwall, London to the Lakes.
What makes them stand out is the VIP mindset involved in every detail: premium executive vehicles, knowledgeable drivers, and fully customisable itineraries built around your pace, not someone else’s schedule. If you want a castle stay, a boutique hotel, a Michelin lunch, or a countryside sunrise with no other soul around, it’s all arranged without any stress.
Guests regularly mention how personal the experience feels. Perhaps that’s why the brand holds 5-star reviews across the board, from families booking milestone holidays to solo travellers wanting retreat with intention.
Think of Braw Scottish Tours as the modern definition of luxury touring: flexible, private, deeply curated, and unforgettable.
2. Abercrombie & Kent – the classic heavyweight
Abercrombie & Kent has long held the crown for polished, globe-spanning luxury, and their UK itineraries are no exception. Expect private guides drawn from the academic and cultural elite, behind-the-scenes access, and the kind of seamlessness that feels almost unfair to everyone else.
Their English countryside tours in particular showcase a side of Britain many visitors miss: privately guided estate walks, artisanal food workshops, and tucked-away market towns where time slows down. Abercrombie & Kent is dependable, refined, and meticulous, ideal for travellers who love structure but still crave indulgence.
3. Black Tomato – for the traveller who hates being a tourist
Black Tomato designs trips that are less “tour” and more “story arc”, always with a hint of cinematic drama. If you want something nobody else has done, or something slightly rebellious, this is the place to go.
Their UK experiences include underground dining clubs in London, secret whisky rooms in Edinburgh, private island retreats in Scotland, and coastal adventures that feel like escape rather than itinerary. Everything is handcrafted, right down to the time of day they suggest you visit a particular viewpoint for the perfect light.
Luxury here is about having a travel experience that feels like it belongs only to you.
4. Luxury Scotland – where grandeur meets stillness
If your ideal UK tour is a slow journey through stately hotels, old-world elegance, and the hush of Highland landscapes, Luxury Scotland is a dream. Their strength lies in curating iconic stays: castle hotels, five-star country estates, and boutique hideaways where the service is so discreet you barely notice how beautifully orchestrated everything is.
Their itineraries lean toward the indulgent; imagine afternoon tea overlooking Loch Lomond, spa retreats in historic estates, and chauffeur-driven tours that never feel rushed. It’s “traditional luxury” done exquisitely well.
While Rabbie’s is well-known for approachable tours, their private and luxury upgrades take things to an unexpectedly elevated level. Think small-group comfort, premium vehicles, and guides who genuinely love bringing the UK’s folklore and landscapes to life.
For travellers who want the luxury of space, storytelling, and local insight, without going overly formal, Rabbie’s offers a sweet spot. Their English, Welsh, and Scottish routes are particularly well-curated, making them a great choice for multi-day adventures that feel intimate but far from basic.
6. The Royal Scotsman, A Belmond Train – rail travel at its most opulent
Some experiences don’t need persuasion, and the Royal Scotsman is one of them. Step aboard and you’re greeted with polished mahogany, fine whisky, tartan-lined suites, and a dining carriage that makes British gastronomy proud.
This is luxury slow-travel at a level that borders on timeless theatre. As you glide through glens, lochs, and wild moors, everything is taken care of: spa treatments, excursions, on-board entertainment. If you want a moving hotel that treats you like royalty, this is a great choice.
7. Inspiring Travel – bespoke elegance with global reach
Inspiring Travel specialises in crafting tailor-made luxury experiences that feel polished but still personal. Their UK tours often combine cosmopolitan city stays with rural calm. Think London’s fine-dining scene paired with a quiet break in the Cotswolds, or a private boat day in the Scottish Isles.
What stands out is their partner network: boutique hotels, private guides, exclusive experiences. It’s an excellent fit for travellers who want something curated yet classic.
8. Scott Dunn – high-touch service for high-expectation travellers
Scott Dunn excels at elegant, seamless, borderline-obsessive attention to detail. Their UK itineraries often include things most people don’t have the time or insider access to plan: private balcony views during major events, fine-dining reservations secured months ahead, and family-focused tours where every member, from toddlers to grandparents, feels considered.
They’re the go-to brand for travellers who want absolute confidence that every detail has been double-checked.
9. Elegant Resorts – for the traveller who wants polished calm
Elegant Resorts bring together some of the best hotels, drivers, and experiences across the UK and Europe. Their style is understated, soft-spoken luxury – the kind that avoids the spotlight but delivers on service.
Expect curated hotel pairings, chauffeur-driven transfers, and tours that balance iconic attractions with quiet luxury moments. If you want a refined, comfortable, and quietly elevated touring experience, Elegant Resorts delivers.
How to choose the right luxury UK tour in 2025
Luxury looks different for everyone. For some, it’s polished formality. For others, it’s the ability to customise every hour of the day. So how do you choose the right operator?
A few things to consider:
1. Customisation levels
If you want a tour shaped entirely around you, Braw Scottish Tours and Black Tomato lead the pack.
2. Type of luxury
Do you want heritage hotels and castle stays? Choose Luxury Scotland or Elegant Resorts. Prefer cinematic, new-luxury adventures? Choose Black Tomato.
3. Pace & personality
If you love slow travel, quiet mornings, and proper downtime, Luxury Scotland and Belmond are ideal. If you want knowledgeable guides who bring the landscape to life, consider Braw Scottish Tours, Rabbie’s, or Scott Dunn.
4. Vehicle experience & on-the-road comfort
For chauffeured comfort, reliability, and top-tier executive vehicles, Braw Scottish Tours is unmatched.
What makes luxury touring in the UK so rewarding right now is how personal it has become. You’re not choosing between “standard” and “premium”, you’re choosing between storytelling styles, landscapes, rhythms, and the feeling you want to take home with you.
Whether you’re dreaming of moody Highlands, rolling Cotswolds lanes, or the electricity of London nights, these tour operators offer best-in-class ways to experience the UK’s most beautiful destinations.
SEATAC, Wash. – With Thanksgiving travel getting underway, hundreds of thousands will make their way through Seattle-Tacoma International Airport for the holiday season.
Local perspective:
Sunday night, TSA lines were fairly short and moving along at a good pace. The travelers FOX 13 spoke to say they were eager to see their families for the holiday season.
“It’s not soft and fluffy and furry, but it really works for her,” said Thyatira Thompson, who was flying to Texas with his family Sunday for the Thanksgiving holiday.
The Thompson family is roaring into the holiday season at SEA Airport with little Raeya and her traveling T. rex.
“This is Renzy. Renzy is an important part of our family,” said Elaina Thompson, Raeya’s mom, about the plastic Tyrannosaurus rex that her daughter loves to tote around with her.
“Cuddliest T. rex you’ll ever meet,” said Thyatira Raeya’s dad.
Renzy is helping the family take the bite out of Thanksgiving travel.
“This is her comfort animal. She sleeps with Renzy. She travels with Renzy,” he said. Renzy is pictured below at SEA Airport.
And, this isn’t Renzy’s first trip. The dino has been traveling around the world with the family.
“Renzy has been to the Eiffel Tower. Renzy has been to the Kew Royal Botanical Gardens,” said Thyatira.
The T. rex is always ready to hand out toothy kisses when traveling gets tough.
“Renzy is the gal. She’s a female T. rex. She only eats meat, and she loves traveling with Raeya.
By the numbers:
Who couldn’t use support while clawing through the busy travel season? SEA expects more than 900,000 passengers through December 1st and AAA is projecting nearly 82 million Americans will travel domestically for Thanksgiving.
The holiday travel forecast is monster-sized in 2025, with AAA reporting an additional 1.6 million traveling compared to last year.
Washington State Ferries is also adding extra sailings for an estimated 300,000 riders. WSDOT is also providing graphics at this link, which alert travelers to the peak travel times on the major roadways.
State officials urge travelers to plan ahead, arrive early and expect heavy traffic on I-90 and at border crossings throughout the holiday weekend.
Everyone has their own method of coping.
“Normally, I just buy the ticket, and I go. I never plan ahead,” said Stephanie De Los Santos, who was traveling back to Hong Kong for the holidays Sunday.
“Lower your expectations. I guess they say to get here two hours early. We left two hours beforehand,’ said Elaina. “Take it slow. Take it at a toddler pace.”
The air traffic control tower is seen at the distance as Alaska Airlines planes sit at the gates at Seattle-Tacoma International Airport Thursday, Nov. 6, 2025, in SeaTac, Wash. (AP Photo/Lindsey Wasson)
Raeya says Renzy’s going to love Thanksgiving dinner.
“She’s a meat eater,” said Raeya.
The family headed out, advising that the holidays could be dino-mite, no matter how busy they get.
“You have to seize the moment. You can’t just wish you had lived your life. You have to come out and live it,” said Elaina.
“We only have so much time on this earth to spend with the people that we love, so it’s truly worth it,” said Thyatira.
AAA predicts that concerns over recent flight cancellations could mean some air travelers switch to road trips.
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OHIO — As Thanksgiving approaches, many may be excited about the togetherness and the food they’re about to devour.
But if not careful, Ohioans may be dealing with some fires this year.
What You Need To Know
Data from the National Fire Protection Association states that Thanksgiving is the leading day for home cooking fires
In Ohio last year, fire departments repsonded to more than 350 fires during the week of Thanksgiving
Experts offered tips to reduce the risk of fires this holiday season
The Ohio state fire marshal is urging Ohioans to keep fire and cooking safety at the forefront as the holiday season gets in full swing.
Data from the National Fire Protection Association states that Thanksgiving is the leading day for home cooking fires, with an estimated 1,446 home cooking fires annually on the holidays. That’s a 388% increase over the daily average.
In Ohio last year, fire departments repsonded to more than 350 fires during the week of Thanksgiving. Of those, 66 were related to cooking.
“Thanksgiving is a time for celebration, but it’s also a time when distractions in the kitchen can quickly turn fun gatherings into dangerous situations. We unfortunately see this happen every year across the state,” said State Fire Marshal Kevin Reardon. “We want all Ohioans to enjoy a safe, happy and memorable holiday by staying alert and following basic safety tips that, while they seem simple, can really make all the difference.”
To reduce the risk of fires this season, the Ohio Department of Commerce Division of State Fire Marshal offers these tips:
“Never leave cooking food unattended. Always remain in the general location where food is being cooked. If you have to step away for a moment, ask a guest or family member to stay in the kitchen so they can keep an eye on things. In addition, use timers to remind yourself of food that may be on the stove or in the oven.
Keep flammable materials away from heat sources. Paper towels, napkins and other combustibles should be stored safely away from heat sources, such as stoves, air and oil fryers, and grills.
Use caution with turkey fryers. Only utilize turkey fryers outdoors on flat surfaces and away from structures. Turkey fryers should not be used inside garages or on/near decks. Always follow the provided instructions and make sure to use the appropriate amount of oil to avoid overflows, which can cause dangerous and intense fires. The appropriate level of oil can be determined by first placing your turkey in the cold pot, then filling the pot with water until the water covers the top of the turkey. Once you remove your turkey, the remaining water level indicates how high you will want to fill the pot with oil when it’s time to fry the turkey.
Turn pot handles inward. Prevent accidents by keeping pot handles out of reach from children and away from the edge of the stove where someone might bump into them.
Have a fire extinguisher ready. In addition to having an extinguisher on hand, make sure you understand how to use it if needed. If a fire becomes unmanageable, evacuate your home immediately and call 911.
Keep kids and pets away from cooking areas. Ensure young children and pets maintain a safe distance of at least three feet from indoor and outdoor cooking areas, especially when they’re playing.
Use this as a teachable moment. Consider how you can involve your children in the cooking process while also teaching them how to do so safely.”
These Eggless Pecan Sugar Cookies with Brown Butter Icing are soft, buttery, and full of cozy flavor. They’re made completely without eggs, so everyone can enjoy them. The dough rolls easily, the pecans add the perfect crunch, and the brown butter icing gives each cookie a warm, nutty finish. Simple to make and safe for egg allergies, these are the kind of cookies that make any day feel a little more special.
As an allergy mom, I’ve learned that the best baking moments happen when no one feels left out. These Eggless Pecan Sugar Cookies with Brown Butter Icing are proof that egg-free baking can be every bit as delicious and satisfying. The dough comes together beautifully—no eggs needed—and bakes into cookies with crisp edges, soft centers, and just the right amount of pecan crunch.
The brown butter icing takes them over the top. It’s rich, nutty, and adds that “something extra” without making things complicated. Whether you’re prepping for the holidays or just craving a cozy cookie moment, these always hit the sweet spot.
Why You’ll Want to Try My Recipe
Egg-free & family-friendly: Safe for egg allergies without sacrificing texture or flavor.
Super easy to make: No complicated steps, no stress, just a fun baking moment.
Simple ingredients: Everything you need is probably already in your kitchen.
Make-ahead: Dough and baked cookies both freeze well for easy holiday timing.
Simple finish: No piping skills needed—spoon, swipe, or drizzle the icing.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
For the Egg-Free Pecan Sugar Dough:
Pecan halves: These add a lovely crunch and warm, nutty flavor to the cookies. Toasting them lightly before chopping brings out even more flavor. If you prefer smaller bits, you can pulse them in a food processor, but avoid over-grinding—they should stay chunky.
All-purpose flour: This is the base of the cookie dough and gives the cookies structure. Make sure to measure it correctly to avoid dry or crumbly dough.
Baking powder: Helps the cookies rise just a little and keeps them from being too dense. It gives them that soft, almost cake-like texture in the center.
Ground cinnamon: Adds warmth and a subtle, cozy flavor that pairs perfectly with the pecans and brown butter icing.
Salt: A small amount enhances all the flavors and balances the sweetness in both the dough and the icing.
Unsalted butter: Adds richness and helps create a soft, tender cookie. Using unsalted butter gives you full control over the salt level.
Light brown sugar: Provides sweetness and moisture. It also contributes to the warm flavor that makes these cookies extra delicious.
Full-fat cream cheese: This is the secret to the soft, creamy centers. Cream cheese adds moisture and tenderness without making the dough sticky or hard to work with.
Pure vanilla extract: Adds depth and sweetness. The vanilla ties all the flavors together beautifully.
For the Brown Butter Icing
Unsalted butter: Browning the butter creates a nutty, caramel-like flavor that makes the icing stand out. It adds a rustic, homemade charm to the cookies.
Confectioners’ sugar, sifted: This sweetens and thickens the icing. Sifting helps prevent lumps and ensures your icing is silky smooth.
Milk: Thins the icing to the perfect drizzling consistency. Start with a small amount and add more as needed.
Pure vanilla extract: Enhances the brown butter flavor and adds a warm, cozy aroma.
Salt: Just a pinch helps balance the sweetness and brings out the nutty flavors in the icing.
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Wheat/Gluten-Free:Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nut-Free: Omit the pecans entirely. The cookies will still be delicious and soft. If you desire, you can use sunflower seeds; they are the closest texture match! Lightly toast them for a warm, nutty flavor.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Toast the Pecans
Before we start mixing anything, go ahead and preheat your oven to 350ºF (180ºC). Spread the pecans on a lined baking sheet and pop them in for about 8–10 minutes—just until they smell nutty and delicious. Let them cool, then chop them up with a knife or pulse them in a food processor. You’ll use ¾ cup in the dough and save the rest for topping later. You can turn off the oven for now.
Mix the Dry Ingredients
In a bowl, sift together the flour, baking powder, cinnamon, and salt. Give it a quick whisk and set it aside. This makes sure everything mixes smoothly into the dough later.
Make the Egg-Free Cookie Dough
In a large bowl, beat the softened butter and brown sugar until they’re smooth, fluffy, and creamy—about 3–4 minutes. Scrape the bowl as needed so everything gets mixed evenly. Add the cream cheese and vanilla, then mix again until it all comes together.
In a large bowl, beat the softened butter and brown sugar until they’re smooth, fluffy, and creamy—about 3–4 minutes. Scrape the bowl as needed so everything gets mixed evenly. Add the cream cheese and vanilla, then mix again until it all comes together. Then turn your mixer to low and slowly add the dry ingredients. Mix just until the dough starts to come together—don’t overmix. Stir in ¾ cup of your toasted pecans until they’re nicely distributed throughout the dough.
Roll Out the Dough
Divide the dough into two equal portions. Place one piece between two sheets of parchment (or on a silicone mat with one sheet on top) and roll it to about ¼ inch thick. Do the same with the second piece.
Stack both rolled-out dough sheets on a baking tray and refrigerate them for at least 2 hours. This helps the cookies hold their shape. You can leave them in the fridge for up to 2 days if needed.
Cut Out the Cookies
When you’re ready to bake, preheat the oven to 350ºF (180ºC) again and line two baking sheets. Take one sheet of dough out at a time and cut out your cookie shapes. Place them on the baking sheets about ½ inch apart. Gather the scraps, roll them out again, and chill for 15–20 minutes before cutting more shapes.
Bake the Cookies
Bake the cookies for 10–12 minutes, just until the edges start to turn lightly golden. Let them cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
Make the Brown Butter Icing
In a light-colored skillet, melt the butter over medium heat. Keep stirring as it melts, foams, and then starts to brown—this usually takes about 5–8 minutes. When it smells nutty and you see little brown bits forming, take it off the heat right away. Let it cool for 5 minutes, then whisk in the confectioners’ sugar, milk, vanilla, and salt until smooth. Let it sit another 5–10 minutes to thicken slightly.
Decorate the Cookies
Spread or drizzle the icing over the cooled cookies using a knife or icing spatula, then sprinkle the remaining chopped pecans on top right away so they stick. The icing will set after a couple of hours, making the cookies easy to stack and pack.
Recipe Tips For Success
➤ Troubleshooting Tips:
The cookies spread too much while baking: Over-softened butter or warm dough can cause excess spreading. Pro Tip:After cutting the cookie shapes, pop the tray into the fridge for 10–15 minutes before baking.
The brown butter icing separates or becomes too thin: Brown butter can be tricky to mix with sugar if too hot. Pro Tip:Let the browned butter cool for at least 5–10 minutes before whisking in sugar and milk.
Icing looks lumpy: This happens when confectioners’ sugar isn’t sifted. Pro Tip: Always sift the sugar, and if the icing still seems lumpy, whisk vigorously or blend briefly with a hand mixer.
Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
Don’t over-mix your cookie dough, or you will end up with dense cookies.
Don’t skip chilling the dough. It’ll make cutting much easier. Plus, this is key to making the cookies hold their shape when baking.
Brown the butter for the icing until it smells nutty and turns a golden brown, but watch carefully so it doesn’t burn.
Always sift your confectioners’ sugar for the icing to ensure a smooth, lump-free texture.
Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
Dip your cookie cutters in flour to prevent sticking.
Bake the cookies until they are just golden around the outside. They might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for 2 – 3 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and become hard.
Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Ice the cookies once completely cooled to keep the icing from melting or sliding.
Variations & Additions
Add a pinch of nutmeg for an even cozier flavor profile.
Swap pecans for walnuts or omit nuts completely.
Add a splash of maple extract to the icing for a seasonal twist.
Storage and Freezing Instructions
Store Baked Cookies: Cover and store decorated cookies for up to 4 -5 days at room temperature or up to 7 days in the refrigerator.
Freeze-Baked Cookies: Plain or decorated sugar cookies freeze well for up to 3 months. To thaw, place in the refrigerator or at room temperature. However, I recommend adding icing after thawing for the best results. You can also freeze the cookie dough for up to 3 months before rolling it out.
Frequently Asked Questions
Try These Egg-Free Cookie Recipes Next!
Recipe Card
Eggless Pecan Sugar Cookies with Brown Butter Icing
Soft, buttery eggless sugar cookies filled with crunchy pecans (or nut-free seeds) and topped with a rich brown butter icing. Perfectly tender with crisp edges, these allergy-friendly cookies are ideal for holidays or everyday baking.
Prep Time 30 minutesmins
Cook Time 12 minutesmins
Chilling Time: 2 hourshrs
Total Time 2 hourshrs42 minutesmins
Servings 30cookies approx. (Depending on the size of your cutter)
For the Egg-Free Pecan Sugar Dough:
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Toast The Pecans:
Preheat the oven to 350º F (180º C).
Spread the pecans on a lined baking sheet and bake for 8–10 minutes. Let cool for a few minutes, then chop, either with a knife or a food processor. You’ll use 3/4 cup (about 90 g) in the dough, and save the rest for garnish. You can turn off the oven for now.
Make the Cookie Dough:
Sift the flour, baking powder, cinnamon, and salt into a bowl. Set aside.
Using an electric hand mixer or a stand mixer, beat the butter and sugar on medium speed until smooth and creamy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the cream cheese and vanilla; mix until incorporated.
Reduce the speed to low and gradually beat in the flour mixture; beat just until incorporated and the dough starts to come together. Stir in 3/4 cup (90 g) toasted chopped pecans; mix just until distributed.
Divide the dough into two equal pieces (about 535 g each). Place one piece of dough on a big piece of parchment paper (or a silicone mat). Place a piece of parchment on top to prevent sticking. With a rolling pin, roll the dough out to about ¼-inch (6 mm) thick. Repeat with the second piece of dough.
Place both rolled-out doughs, one on top of the other, on a baking tray, and refrigerate for at least 2 hours and up to 2 days.
Preheat the oven to 350º F (180º C). Line two baking sheets with parchment paper or silicone baking mats.
Working with one sheet of dough at a time, use a cookie cutter to cut the dough into shapes. Transfer the shapes to the prepared baking sheets, spacing them about 1/2 inch apart. Gather up the dough scraps and form them into a disk, then roll out and refrigerate for 15 to 20 minutes.
Bake for 10 to 12 minutes or until the cookies are just beginning to turn brown around the edges. Remove from the oven and let them sit on the baking sheets for 3 – 5 minutes. Then use a wide metal spatula to transfer the cookies to a wire rack and let cool completely. Repeat the process to cut and bake the remaining dough.
Make the Icing:
Place the butter in a light-colored skillet. Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning—you’ll notice lightly browned specks begin to form at the bottom of the pan, and it will have a nutty aroma. Once browned, immediately remove from heat and cool for 5 minutes.
After 5 minutes, whisk in the remaining icing ingredients until smooth. Let the icing cool for 5 – 10 minutes; it will thicken a bit as it cools.
Decorate The Cookies:
Spread the icing on the cookies with a knife or icing spatula. Garnish with remaining toasted chopped pecans right after applying the icing. The icing will set after a few hours at room temperature, so you can easily stack and transport these cookies.
This recipe kicks off The Great Eggless Holiday Cookie Bake-Off 2025, and I’m so excited to share it with you! Let’s make this season extra sweet together. And if you’re building cookie boxes this year, don’t miss my Holiday Egg-Free Cookie Box Guide— it’ll help you put everything together beautifully. Yield: The number of cookies you’ll get from this recipe will depend on the cookie cutter you use. I got around 30 medium-sized cookies. Store Baked Cookies: Cover and store decorated cookies for up to 3 days at room temperature or up to 7 days in the refrigerator. Freeze-Baked Cookies: Plain or decorated sugar cookies freeze well for up to 3 months. To thaw, place in the refrigerator or at room temperature. You can also freeze the cookie dough for up to 3 months before rolling it out. Food Allergy Swaps: This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Wheat/Gluten-Free:Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nut-Free: Omit the pecans entirely. The cookies will still be delicious and soft. If you desire, you can use sunflower seeds; they are the closest texture match! Lightly toast them for a warm, nutty flavor.
Recipe Tips For Success: ➤ Troubleshooting Tips:
The cookies spread too much while baking: Over-softened butter or warm dough can cause excess spreading. Pro Tip: After cutting the cookie shapes, pop the tray into the fridge for 10–15 minutes before baking.
The brown butter icing separates or becomes too thin: Brown butter can be tricky to mix with sugar if too hot. Pro Tip: Let the browned butter cool for at least 5–10 minutes before whisking in sugar and milk.
Icing looks lumpy: This happens when confectioners’ sugar isn’t sifted. Pro Tip: Always sift the sugar, and if the icing still seems lumpy, whisk vigorously or blend briefly with a hand mixer.
➤ Extra Tips:
Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
Don’t over-mix your cookie dough, or you will end up with dense cookies.
Don’t skip chilling the dough. It’ll make cutting much easier. Plus, this is key to making the cookies hold their shape when baking.
Brown the butter for the icing until it smells nutty and turns a golden brown, but watch carefully so it doesn’t burn.
Always sift your confectioners’ sugar for the icing to ensure a smooth, lump-free texture.
Preheat the oven. Preheat it for at least 15 -20 minutes before you start, to give it plenty of time to reach the ideal recipe temperature.
Dip your cookie cutters in flour to prevent sticking.
Bake the cookies until they are just golden around the outside. They might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for 2 – 3 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and become hard.
Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Ice the cookies once completely cooled to keep the icing from melting or sliding.
➤ Variations & Additions
Add a pinch of nutmeg for an even cozier flavor profile.
Swap pecans for walnuts or omit nuts completely.
Add a splash of maple extract to the icing for a seasonal twist.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
RALEIGH, N.C. — It’s the holiday travel season again. Millions of travelers will either travel by car, plane or public transit this Thanksgiving to spend it with their loved ones.
What You Need To Know
AAA projects we will see an increase of 1.6 million travelers this Thanksgiving
Over 2 million North Carolinians will travel by car
Over 100,000 will travel by plane
AAA projects gas prices will be similar to last Thanksgiving at an average $2.87 per gallon
“There’s going to be a record number of North Carolinians traveling 50 miles or more or less away from home this holiday season,” said Carolina’s Public Affairs Director for AAA Tiffany Wright.
And although flights are back to normal after the government shutdown, travelers are still worried about air travel.
“There was concern with cancellations and delays. We saw over the last, I would say, week and a half, a lot of people changing their plans because they were nervous. So a lot of people have opted to drive to their destinations versus flying,” Wright said.
According to AAA’s holiday travel projections, we will see an increase of 1.6 million travelers this Thanksgiving, still making it the busiest traveled holiday of the year.
With most travelers taking the roads, we can expect around 73 million Americans traveling by car. That includes over 2 million North Carolinians. AAA also projects over 100,000 North Carolina residents will be traveling by air. Stephanie Hawco with Raleigh-Durham International Airport says skeptical air travelers shouldn’t worry about their holiday travels next week.
“We’re confident that things will be back to normal in the next week and a half. We really hope that travelers will have a nice, smooth experience here at RDU when they’re traveling to see family and friends next week,” said the media relations director for RDU, Stephanie Hawco.
Hawco says the airport starts to see traffic pick up the Tuesday and Wednesday before Thanksgiving. She says make sure to arrive extra early before your flights and you can also book your parking online ahead of time to get the best rate and a guaranteed spot.
“We did see some ripple effects here at RDU from those flight restrictions with some delays and cancellations, but we feel good about the idea that things will be back to normal next week and everybody will have smooth travels,” Hawco said.
AAA also projects gas prices will be similar to last Thanksgiving at $2.87 and recommends filling up your tank the night before and checking your battery and tire pressure.
Follow us on Instagram at spectrumnews1nc for news and other happenings across North Carolina.
SANFORD, Fla. — Millions across the country are gearing up for the busiest travel period of the year.
This year, AAA is projecting that there will be 4.2 million Floridians traveling by car for Thanksgiving, which is up by 2% compared to last year.
Florida Highway Patrol officials say this is because people are changing their plans following recent airline disruptions caused by the government shutdown.
As officials brace for the upcoming travel period, safety remains top of mind.
What You Need To Know
4.2 million Floridians expected to hit the road during busy Thanksgiving travel period this year
FDOT and FHP officials are reminding drivers to keep safety top of mind this next week
Busiest travel days are Tuesday, Wednesday, and Sunday after Thanksgiving
FDOT officials are reminding drivers to avoid any distractions and to be prepared.
“Buckle up every time you get behind the wheel. Make sure that you are avoiding distractions. You don’t need to look at your text messages while you’re driving. You can wait until you stop, until you pull over at the next rest area,” FDOT District 5 Public Information Director Cindi Lane said.
Lane said distracted driving attributed to 43% of last year’s road fatalities.
In the event of a roadside emergency, whether it’s an accident or a flat-tire, drivers are being reminded to call the *FHP or *347 number for roadside assistance.
Road Ranger Program Manager Garrett Popovich warned, “Be prepared. You’re going to encounter traffic. There’s no way around that. Plan your trip. Make sure your vehicle has plenty of fuel — your tires are properly inflated.”
Meanwhile, the Florida Highway Patrol will increase the number of state troopers on the roads to keep an eye out for reckless drivers.
“The number one cause of crashes and fatalities here in Florida is reckless driving, so that’s making sure that you put that GPS in before you start driving. Give yourself plenty of time before you hit the road so that you have that extra buffer of time so you’re not tailgating, you’re not speeding,” FHP Public Affairs Officer Lt. Tara Crescenzi explained.
Crescenzi also urges drivers to call *347 if they see reckless driving on the road.
AAA expects the busiest road travel days to be Tuesday, Wednesday, and the Sunday after Thanksgiving.
Small gifts for gardeners abound in gift shops and at online retailers, but if we’re honest? Many of them aren’t great picks for true gardeners (we wouldn’t dare pick out seeds for another gardener, for example.) So we’ve gathered a list of 10 stocking stuffer-sized gifts that we think Gardenista readers will actually appreciate. Our […]
MIFFLINBURG, Pa. (AP) — Christmas went on the auction block this week in Pennsylvania farm country, and there was no shortage of bidders.
About 50,000 Christmas trees and enough wreaths, crafts and other seasonal items to fill an airplane hangar were bought and sold by lots and on consignment at the annual two-day event put on at the Buffalo Valley Produce Auction in Mifflinburg.
A worker transports holiday decorations at Buffalo Valley Produce Auction, Thursday, Nov. 20, 2025, in Mifflinburg, Pa. (AP Photo/Matt Slocum)
A worker transports holiday decorations at Buffalo Valley Produce Auction, Thursday, Nov. 20, 2025, in Mifflinburg, Pa. (AP Photo/Matt Slocum)
Buyers from across the Northeast and mid-Atlantic were there to supply garden stores, corner lots and other retail outlets for the coming rush of customers eager to bring home a tree — most commonly a Fraser fir — or to deck the halls with miles of greenery.
Bundled-up buyers were out in chilly temperatures to hear auctioneers hawk boxes of ornaments, bunches of winterberry, cotton branches, icicle lights, grave blankets, red bows and tree stands. It was nearly everything you would need for Christmas except the food and the presents.
Americans’ Christmas tree buying habits have been evolving for many years. These days homes are less likely than in years past to have a tree at all, and those that do have trees are more likely to opt for an artificial tree over the natural type, said Marsha Gray with the Howell, Michigan-based Real Christmas Tree Board, a national trade group of Christmas tree farmers.
A worker transports holiday decorations at Buffalo Valley Produce Auction, Thursday, Nov. 20, 2025, in Mifflinburg, Pa. (AP Photo/Matt Slocum)
A worker transports holiday decorations at Buffalo Valley Produce Auction, Thursday, Nov. 20, 2025, in Mifflinburg, Pa. (AP Photo/Matt Slocum)
Cory Stephens was back for a second year at the auction after his customers raved about the holiday decor he purchased there last year for A.A. Co. Farm, Lawn & Garden, his store a three-hour drive away in Pasadena, Maryland. He spent nearly $5,000 on Thursday.
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“It’s incredible, it’s changed our whole world,” Stephens said. “If you know what you’re looking for, it’s very hard to beat the quality.”
Ryan Marshall spent about $8,000 on various decorations for resale at Ward’s Berry Farm in Sharon, Massachusetts. Among his purchases were three skids of wreaths at $29 per wreath — and he expected to double his money.
A buyer pushes a cart of holiday decorations at Buffalo Valley Produce Auction, Thursday, Nov. 20, 2025, in Mifflinburg, Pa. (AP Photo/Matt Slocum)
A buyer pushes a cart of holiday decorations at Buffalo Valley Produce Auction, Thursday, Nov. 20, 2025, in Mifflinburg, Pa. (AP Photo/Matt Slocum)
Stacked Christmas trees are seen at Buffalo Valley Produce Auction, Thursday, Nov. 20, 2025, in Mifflinburg, Pa. (AP Photo/Matt Slocum)
Stacked Christmas trees are seen at Buffalo Valley Produce Auction, Thursday, Nov. 20, 2025, in Mifflinburg, Pa. (AP Photo/Matt Slocum)
“The quality’s good, and it’s a place that you can pick it out yourself,” he said.
Gray said her group’s research shows the main reason people pick a real tree over an artificial tree “is the scent. They want the fresh scent of a real Christmas tree in their home.” Having children in the house also tends to correlate with picking a farm-grown tree, she said.
An August survey by the Real Christmas Tree Board found that 84% of growers did not expect wholesale prices to increase this season.
Buffalo Valley auction manager Neil Courtney said farm-grown tree prices seem to have stabilized, and he sees hope that the trend toward artificial trees can be reversed.
Buyers bid for holiday decorations at Buffalo Valley Produce Auction, Thursday, Nov. 20, 2025, in Mifflinburg, Pa. (AP Photo/Matt Slocum)
Buyers bid for holiday decorations at Buffalo Valley Produce Auction, Thursday, Nov. 20, 2025, in Mifflinburg, Pa. (AP Photo/Matt Slocum)
“Long story short — we’ll be back on top of the game shortly,” Courtney said. “The live tree puts the real Christmas in your house.”
A survey by a trade group, the National Christmas Tree Association, found that more than 21 million farm-grown Christmas trees were sold in 2023, with median price of $75. About a quarter of them were purchased at a “choose-and-cut” farm, one in five from a chain store, and most of the rest from nurseries, retail lots, nonprofit sales and online.
Tis the season for…shopping? That’s what our inboxes and feeds would have us believe. It’s easy to get caught up in the frenzy, but we try to take an intentional approach. Shop secondhand. Shop local. Shop small! And when what we seek must be found elsewhere, shop strategically. Black Friday/Cyber Monday is a great moment to save on big-ticket items, things that need refreshing, and particularly special finds (a designer piece at an unheard-of price or new bedding for winter, perhaps).
Here’s our roundup of the best sales going on this week at shops, brands, and makers we love.
Above: Over at Horne, take up to 25 percent off select finds; Skagerak’s outdoor furniture is discounted by 20 percent.
At Hawkins New York, take 20 percent off sitewide—no code needed.
For the bed refresh: Piglet In Bed’s offering up to 40 percent off select finds and “at least 25 percent off” everything else.
Over at Goodee, take up to 65 percent off select finds, including some exclusive, limited-time pieces, now through December 1.
Now’s the time to upgrade your towels. Get 20 percent off site-wide at Onsen.
The Citizenry‘s artisan-made wares are all discounted by 25 percent.
Enjoy 20 to 50 percent off good-looking essentials for the outdoorsy set at Barebones.
Enter your email at Bloomist and gain early access to its “Green Friday” sale.
In the market for outdoor furniture? Save 15 percent off site-wide, 20 percent for purchases over $5,000, and up to 40 percent off select items at Neighbor.
Get up to 50 percent off Vego Garden‘s raised metal garden beds.
From Nov. 26 through Dec. 1 at Yamakazi Home, take $20 off orders over $150, and $50 off orders over $250 (discount applied automatically at checkout).
Gift shopping on a budget is stressful. Prices sometimes soar around the holidays, making it tough to find genuine bargains. To help, we spent countless hours testing all manner of gizmos and gadgets to bring you expert advice on what is worth buying. These gifts are sure to bring a smile to your loved ones’ faces without breaking the bank too badly, though we know $100 isn’t exactly cheap, either.
Ben Zerbe founded Paquera Mezcal to give small producers in Mexico an opportunity to sell their products in the United States. Today, Los Angeles-based Paquera works with five family producers in Oaxaca, Mexico, and its mezcal is available in more than 1,400 bars, restaurants and shops nationwide.
But the business, which has grown each year since its launch in 2018, hit a speedbump this fall during the government shutdown, when an obscure office within the Treasury Department suspended operations and furloughed 398 of its 459 employees. The office, known as the Alcohol and Tobacco Tax and Trade Bureau (TTB), is responsible for, among other things, enabling the bulk transfer of spirits within the U.S., approving the labels for new alcoholic beverages, and issuing permits for new distilleries and breweries.
“We need that office to be operating,” says Zerbe, who still has not been able to reach the office. “When no one’s there, we can’t do what’s called transfer bonds, meaning we can’t import bulk spirits and then transfer it to another licensed facility in the U.S. because no one in the office is there to approve it.”
TTB did not respond to Inc’s requests for comment, but according to its website, services have resumed. “While we are assessing the overall effect of the shutdown on our service levels going forward, we are working diligently to process applications and restore normal operations as quickly as possible,” the bureau said in a bulletin posted on Friday afternoon. It added that it would allow staff to work overtime to clear the backlog.
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Ashley W. Brandt, an attorney at Tucker Ellis in Chicago who advises alcohol-industry clients, says he had six applications for wineries, distilleries, and breweries that were filed with the TTB prior to the government shutdown on October 1. In the past week, the agent in charge of one of the applications finally let him know the application was progressing.
“They’re doing the best they can with the staff they have,” says Brandt. “At the same time, I completely understand how hard this is going to be. I know there are plenty of new product innovations that got put on hold because of this.”
Even if the office quickly resumes its services, the spirits industry has faced more than a month of delays on crucial approvals in the run-up to the busy holiday season. “These lost weeks came at a pivotal time for the craft spirits industry, as the months of October, November, and December typically represent 30 to 40 percent of annual sales for many producers,” the American Craft Spirits Association wrote in a statement welcoming the end of the government shutdown. “New holiday releases, often key drivers of year-end revenue, were stalled in approval queues, delaying launches and straining small distilleries during their busiest season.”
Earlier this month, the founders of Song Dog Farm Distillery in Boyds, Maryland, told NBC News they were concerned they would not be able to roll out new cocktails and liqueurs for the holidays. Those beverages require TTB approval of both their labels and formulas. “It’s threatening to our business, and it’s disappointing to our customers,” David Harris, who owns the distillery with his wife, told the news outlet.
Zerbe of Paquera Mezcal estimates that he’ll experience about a 30 percent drop in short-term revenue. “It won’t tank our business,” he says. “But it hurts cashflow. It’s significant enough that it has caused some serious discomfort.” He adds that there’s not much small producers can do right now, besides comparing notes with each other and reaching out to customs brokers for the latest information. “The WhatsApp chats are going like crazy,” he says. “I literally talk to our customs broker almost every day.”
The delays at TTB come on top of an already challenging time for the alcohol industry. Alcohol consumption has dropped nationwide in recent years, causing ripple effects across the industry, as distributors, liquor stores, and bars and restaurants see their profits shrink.
New tariffs imposed by the Trump Administration have increased costs, shipping times, and uncertainty for importers. In March, after President Donald Trump threatened up to 200 percent tariffs on European spirits, the U.S. Wine Trade Alliance advised its members to halt all shipments to the U.S. And American whiskey brands faced consumer boycotts in Canada.
Zerbe says he’s been fortunate to not be affected by tariffs. Mezcal, which can only be produced in certain parts of Mexico, qualifies to be imported duty free under the U.S.-Mexico-Canada Agreement . He increased his imports at the start of the year because of the uncertainty over how tariffs might affect his business. But now, with that supply dwindling, Zerbe has mezcal sitting at distilleries in Mexico, awaiting the greenlight from TTB.
“For the spirits industry as a whole, this has been one of the hardest years, even more so than Covid,” says Zerbe. “It’s just so difficult to anticipate, calculate, and forecast what you need to grow and scale successfully.”
The Holiday Ice Rink at Pershing Square returned downtown and will be open now through January 11, 2026. Ice skaters braved the elements during the opening ceremonies on November 20. Members of the Los Angeles Ice Theater performed in the rain, and Johanny Velaquez of Air Entertainment flipped through air between ramps.
Members of the Los Angeles Ice Theater performed in the rain. The Holiday Ice Rink at Pershing Square returned downtown and will be open now through January 11, 2026. Ice skaters braved the elements during the opening ceremonies on November 20, 2025 in Los Angeles,, CA. (Photo by John McCoy, Contributing Photographer)
Members of the Los Angeles Ice Theater perform. The Holiday Ice Rink at Pershing Square returned downtown and will be open now through January 11, 2026. Ice skaters braved the elements during the opening ceremonies on November 20, 2025 in Los Angeles,, CA. (Photo by John McCoy, Contributing Photographer)
Johanny Velaquez of Air Entertainment jumps from a ramp. The Holiday Ice Rink at Pershing Square returned downtown and will be open now through January 11, 2026. Ice skaters braved the elements during the opening ceremonies on November 20, 2025 in Los Angeles,, CA. (Photo by John McCoy, Contributing Photographer)
Rachel Clement performs with hula hoops in this motion blur photo. The Holiday Ice Rink at Pershing Square returned downtown and will be open now through January 11, 2026. Ice skaters braved the elements during the opening ceremonies on November 20, 2025 in Los Angeles,, CA. (Photo by John McCoy, Contributing Photographer)
Grand Arts Holiday Jazz Carolers from Ramon C. Cortines School of Visual and Performing Arts entertain the crowd with holiday inspired music. The Holiday Ice Rink at Pershing Square returned downtown and will be open now through January 11, 2026. Ice skaters braved the elements during the opening ceremonies on November 20, 2025 in Los Angeles,, CA. (Photo by John McCoy, Contributing Photographer)
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Members of the Los Angeles Ice Theater performed in the rain. The Holiday Ice Rink at Pershing Square returned downtown and will be open now through January 11, 2026. Ice skaters braved the elements during the opening ceremonies on November 20, 2025 in Los Angeles,, CA. (Photo by John McCoy, Contributing Photographer)
Grand Arts Holiday Jazz Carolers from Ramon C. Cortines School of Visual and Performing Arts entertained the crowd with holiday inspired music. Pershing Square’s official opening celebration in downtown Los Angeles marks the start of SoCal’s holiday season.
FOX 13 Seattle and Les Schwab Tire Centers are teaming up again for our annual toy drive! For the past twelve years, we’ve offered a helping hand to families across Western Washington during the holidays — help us continue that tradition by donating to the campaign!
To make the biggest impact, we’ve set up multiple ways to give to the 2025 Les Schwab FOX 13 Toy Drive:
DONATE toys at Les Schwab: As always, you can donate toys in-person — all 83 Western Washington Les Schwab Tire Centers are offering donation drop-offs of new and unwrapped toys, between now and December 13.
DONATE on Dec. 4: FOX 13, together with Les Schwab, will be collecting toys at Fred Meyer locations around western Washington; dates and locations will be announced soon.
DONATE on Dec. 8: FOX 13, together with Les Schwab, will be collecting toys at the Mill Creek Les Schwab location. We’ll also share the meaningful work of the benefiting charities that provide a lifeline and sense of relief for families in your community.
DONATE on Dec. 8: We’ll be collecting toys at the Seattle Thunderbirds game, dates to be announced soon.
DONATE on Dec. 10: FOX 13, together with Les Schwab, will be collecting toys at the Covington Les Schwab location. Come out and watch Santa fly in on a helicopter provided by Life Flight Network. Donate a toy and get your photo taken for FREE with Santa. We’ll also share the meaningful work of the benefiting charities that provide help for families in our community.
DONATE on Dec. 10: We’ll be collecting toys at another Seattle Thunderbirds game, dates to be announced soon.
DONATE on Dec. 11: FOX 13, together with Les Schwab, will be collecting toys at Fred Meyer locations around western Washington; dates and locations will be announced soon.
DONATE on Dec. 12: FOX 13, together with Les Schwab, will be collecting toys at the Lakewood Les Schwab location. We’ll also share the meaningful work of the benefiting charities that provide help for families in our community.
All donations will be distributed among these local nonprofit organizations:
Forgotten Children’s Fund (King, Pierce and Lewis Counties)
Christmas House (Snohomish County)
Local chapters of Toys for Tots (Bellingham/Whatcom, Mason, Thurston and Island Counties)
Toys for Kids
Brigid Collins Family Support Center (Skagit County)
Kitsap Community Resources
The Northwest Division of The Salvation Army
The Nooksack Valley Food Bank Association
Join the magic of giving with Les Schwab and FOX 13 Seattle!
This Salted Maple Pie is luxurious and incredibly flavorful. In this custard pie, maple syrup, brown sugar and heavy cream are combined with butter, eggs and vanilla and is baked in a sweetened pie crust. The maple flavor really shines through and the flaky salt adds a pop of texture and contrast to the sweetness of the pie. Yields 8 servings.
This is your sign to make a salted maple pie for the holidays.
Pie might be my favorite thing about thanksgiving. That and stuffing. And rolls. But I digress. I make the usual pies for our family’s thanksgiving; apple, pumpkin and pecan. All of which are delicious and traditional, but I think this salted maple may be my new favorite. The flavor of maple really shines through and then the hint of salt really rounds it out and balances the sweetness.
Served with a dollop of whip cream or a scoop of ice cream on the side and it’s pure perfection.
egg wash – One egg plus a splash of water. This helps to get the pie crust nice and golden brown.
unsalted butter – Lends fat and flavor.
grade b maple syrup – Darker in color, with a robust caramel like maple flavor.
light brown sugar – Sweetens and gives the filling a subtle toffee-like flavor.
fine ground cornmeal – Absorbs the liquid and helps to set the pie filling.
kosher salt – Enhances the flavors in the pie filling.
eggs and egg yolk – Lends rich flavor and acts as a binder and thickener for the filling.
heavy cream – Adds richness and helps achieve the creamy texture.
pure vanilla extract – Adds warmth and enhances all of the flavors in this recipe.
flaky salt – Adds contrast to the sweetness and lends texture to the creaminess of the pie.
whipped cream or vanilla ice cream – For serving.
Prep The Pie Crust:
Preheat oven to 350℉ (or 180℃).
Roll the prepared and chilled pâte sucrée out and fit into a 9-inch pie pan. Trim excess dough, fold edges and crimp. Pop the pie shell into the freezer for 15 minutes. Remove, line with parchment, fill with pie weights and partially bake for 15 minutes. Remove from the oven and let cool, carefully removing the parchment paper and pie weights when it’s safe do so.
Make The Maple Custard Filling:
In a medium mixing bowl add 10 tablespoons (1/2 cup plus 2 tablespoons) melted butter, 1 cup grade b maple syrup, 3/4 cup packed light brown sugar, 1/4 cup fine ground yellow cornmeal and a heaping 1/4 teaspoon kosher salt.
Whisk well until thoroughly combined.
In a separate bowl, measure and add 3 room temperature large eggs plus 1 egg yolk, 3/4 cup heavy cream and 1½ teaspoon pure vanilla extract.
Whisk well until combined.
Pour the egg mixture into the maple mixture.
And whisk…
Until incorporated.
Place the blind baked pie crust onto a rimmed baking sheet. In a bowl make the egg wash by combining 1 egg and a splash of water, whisk well until combined.
Using a pastry brush, brush the egg wash onto the edge of the pie crust.
Pour the maple pie filling into the pie crust.
Slide the pie (on the sheet pan) and bake on the lower third rack in your oven for 45 minutes to 1 hour or until the center slightly wiggles.
Remove and let cool for 4 to 6 hours.
Before serving, sprinkle with coarse flaky salt.
Pie perfection!
Cut into pieces.
And serve with a dollop of whipped cream on top or vanilla ice cream on the side.
How Store Salted Maple Pie:
Before storing make sure the pie has completely cooled.
Cover the pie with foil, plastic wrap or use a pie dome. Store at room temperature for up to 3 days. For longer storage, this pie can be wrapped and refrigerated up to 1 week. To freeze, double wrap slices or the whole pie in plastic wrap, then wrap in foil. Place in a large freezer-safe resealable bag and squeeze out as much air as possible. Freeze for up to 3 months. Thaw pie in the fridge overnight.
Enjoy! And if you give this Salted Maple Pie recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Salted Maple Pie
This Salted Maple Pie is luxurious and incredibly flavorful. In this custard pie, maple syrup, brown sugar and heavy cream are combined with butter, eggs and vanilla and is baked in a sweetened pie crust. The maple flavor really shines through and the flaky salt adds a pop of texture and contrast to the sweetness of the pie.
Roll the prepared and chilled pâte sucrée out and fit into a 9-inch pie pan. Trim excess dough, fold edges and crimp. Pop the pie shell into the freezer for 15 minutes. Remove, line with parchment paper, fill with pie weights and partially bake for 15 minutes. Remove and let cool, carefully removing the parchment paper and pie weights when it’s safe do so.
MAKE THE FILLING:
In a medium mixing bowl add melted butter, maple syrup, brown sugar, cornmeal and kosher salt. Whisk well until thoroughly combined.
In a separate bowl, measure and add eggs and egg yolk, heavy cream and vanilla. Whisk well until combined. Pour the egg mixture into the maple mixture. And whisk to incorporate.
Place the blind baked pate sucre onto a rimmed baking sheet. In a bowl, make the egg wash by combining an egg and a splash of water. Whisk well until combined. Using a pastry brush, brush the egg wash onto the edge of the pie crust.
Pour the maple pie filling into the pie crust. Slide the pie (on the sheet pan) and bake on the lower third rack in your oven for 45 minutes to 1 hour or until the center slightly wiggles.
Remove and let cool for 4 to 6 hours. Sprinkle with flaky sea salt and serve with. whipped cream or vanilla ice cream.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. The nutritional information is for the pie and does not include any toppings.
