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@marthastewart : Behind the cover: Deputy Food Editor Greg Lofts (@brooklyncooks) shares the story behind our December cover. ✨ "I wanted to create a cookie that was a nod to a homemade wreath, decorated with pine sugared herbs, rosemary and thyme 🌿👉🏼 pulled from our wreath-making party story in the current issue. I wanted something that was both a showstopper and easy-to-make (the shortbread dough only requires 4 ingredients!) For the glaze, I dipped the cookies in a mixture of meyer lemon juice and confectioners' sugar. 🍋 And the sugared herbs gives the cookie a fresh herbaceous flavor. 🍃 I used little pearl candies to decorate in red green and white holiday colors. 🎄 For this story, we went through about 250-300 cookies 🍪 (we also had 7 different types of cookies that were contenders for the cover). Like always, the stories in our magazine are true to the recipe - no tricks here! We want everyone to be able to replicate the recipe and create their own cover-worthy masterpiece." ☺️ Grab your copy of our December issue out on newsstands! 👆🏼cover 📷: @ryanliebe | bts 📸: @sarahcarey1 〰️ Visit the link in bio to get the sugar cookie recipe!