Designing A Better Cookie

Andrew Sullivan —  Dec 24 2012 @ 10:38am

A 3D-printed holiday snack:

Andrew Liszewski is wowed:

Designed in 3D modelling software the holiday treats are then printed using a cookie dough-filled syringe, instead of melted plastic like a traditional 3D model. And while the sugar-infused masterpieces lose some of their detail once they come out of the oven, they still kick the crap out of sugar cookie snowmen.

Meanwhile, Josh Ozersky finds most Christmas cookies inedible:

Christmas cookies were, and to an extent, still are, one of the few things not subject to postmodern market standards: they don’t have to be the munchiest, most chocolatey, ultra-decadent cookies the arts of food science can imagine, each one crammed full of sybaritic bliss. Instead, what’s supposed to matter about them is that your friend or relative made them and gave them to you. Or, better still, that you made them and gave them to someone you care about. “The reason a lot of cookies seem bad to you,” Mindy Segal, of Mindy’s Hot Chocolate in Chicago told me, “is that they are a kind of family cooking that you usually don’t see outside people’s houses. And most family cooks are amateur cooks.”