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Hanging Chad

As he prepares for his Tartine Book No. 3 to hit shelves on Tuesday, Chad Robertson of Tartine Bakery is making the media rounds, with a big story on whole-grain cookies in the New York Times. "I'm more interested in [whole grains'] flavors than their nutritional profiles, although of course that's a benefit," he says. "My whole-grain cooking isn't about maximizing the health benefits of a cookie." Click through for the recipe for his holiday thumbprint cookies, including a video of Julia Moskin baking them. [NYT]

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