Epicurean, Giving Back  |  12.14.10

The 2nd Annual Holiday Cookie Swap and Bake-Off happens this Saturday in New York City. But if you don’t live in New York, or you just can’t wait to try the cookies on offer, we’ve got a recipe from one of the participating chefs, Myriam “Mymi” Eberhardt of DBGB Kitchen and Bar.

Chef Eberhardt was classically trained in the culinary arts at the prestigious Lycee Joseph Storck in the Alsace region of France and worked for five years at La Manoir aux Quat’saisons, a two-Michelin-star restaurant in Oxfordshire, England. While she’s always had an interest in pastry, Eberhardt worked primarily on the savory side until moving to New York to work under Chef Boulud in 2005. Two years later, Eberhardt moved up to pastry sous-chef at DB Bistro Moderne, and later to full pastry chef at DBGB Kitchen and Bar.

Chef Eberhardt’s recipe, below, is for iced pistachio Breton cookies. She’ll be serving these at the cookie swap Saturday, December 18, from 1-4 p.m. at La Vie Restaurant. Proceeds benefit the Lower Eastside Girls Club’s job training programs.

Chef Eberhardt's pistachio cookies will be at the cookie swap December18.

Pistachio Breton Holiday Cookies

(makes 2 dozen)

Cookies

Icing

1. In a standing mixer fitted with a whisk, whip the yolks with the sugar until thick and light in color.
2. Gradually add the butter until fully combined, then add pistachio paste, and whip for one minute.
3. Using a rubber spatula, scrape mixture from the whisk and replace with a paddle attachment. Add the dry ingredients and beat until just combined.
4. Place a sheet of parchment paper on a flat surface and scrape the dough on top. Top with another sheet of parchment, and using a rolling pin, roll the dough between the paper into a 1/4-inch thick sheet. Chill in the refrigerator for 1 hour, or until hardened.
5. Preheat oven to 350˚F. Line two baking sheets with parchment paper. Using cookie cutters of your desired shape, cut out the cookies and transfer to prepared baking sheets. Any dough scraps can be re-rolled and cut. Bake cookies for 6 minutes or until golden brown.
6. While the cookies are baking, make the icing by combining all ingredients in a bowl. Drizzle onto the still-warm cookies to decorate.