Copyright © 2008 by Martha Stewart Living Omnimedia, Inc. Some photographs and recipes originally appeared inMarthaStewartLivingpublications.

All rights reserved. Published in theUnited States byClarksonPotter/Publishers, an imprint of theCrownPublishingGroup,adivisionofRandomHouse,Inc.,NewYork.

www.crownpublishing.comwww.clarksonpotter.comwww.marthastewart.com

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LibraryofCongressCataloging-in-PublicationDataMarthaStewart’scookies:theverybesttreatstobakeandtoshare/theeditorsofMarthaStewartLiving.1.Cookies.I.Stewart,Martha.II.MarthaStewartLiving.III.Title:Cookies.TX772.M292007641.8’654—dc222007014927

Coverdesign:WilliamVanRoden

eISBN:978-0-30788569-2

Many people contributed to the creation of this wonderful book, including editors EllenMorrissey,AmyConway,andChristineCyr;artdirectorsWilliamvanRoden,BarbaradeWilde,and Eric A. Pike; food editor Jennifer Aaronson; and photographer Victor Schrager and hisassistantAddieJuell.Otherswhoprovidedideas,guidance,andsupportinclude:

THETALENTEDTEAMATMARTHASTEWARTLIVINGOMNIMEDIAIsabelAbdaiAndreaBakacsMonitaBuchwaldAlisonVanekDevineJamesDunlinsonHeloiseGoodmanElizabethGottfriedAllisonHedgesPamelaMorrisLucindaScalaQuinnRobbRiedelMargaretRoach

OURPARTNERSATCLARKSONPOTTERRicaAllannicAmyBoorsteinDorisCooperJennyFrostDerekGullinoSibylleKazeroidCraigLibmanMarkMcCauslinLaurenShakelyJaneTreuhaft

v3.1

COOKIERECIPES

TOOLSANDTECHNIQUESPACKAGINGANDGIVING

SOURCESPHOTOCREDITS

INDEX

BRATSELI

TUILELEAVES

HAZELNUTCOOKIES

BUTTERYPECANROUNDS

CANDY-STRIPECOOKIESTICKS

PEANUTCRISPS

MERINGUEPORCUPINES

PEPPERMINTMERINGUESANDWICHESWITHCHOCOLATEFILLING

GINGERSNAPPALMIERS

BUTTERYPECANROUNDS

CANDY-STRIPECOOKIESTICKS

PEANUTCRISPS

AMARETTICRISPS

CHOCOLATEMERINGUES

COCONUTCOOKIESWITHPASSION-FRUITCURD

CHERRYTUILES

BRANDYSNAP

FORTUNECOOKIES

CIGARETTESRUSSES

SESAMECOOKIES

HONEYFLORENTINES

ICEDOATMEALAPPLESAUCECOOKIES

ANISEDROPS

SOFTANDCHEWYCHOCOLATECHIPCOOKIES

PISTACHIOLEMONDROPS

COCONUTMACAROONS

DATETRIANGLES

PEANUTBUTTERANDJELLYBARS

FIGPINWHEELS

OATMEALRAISINCOOKIES

WHOLE-WHEATDATEBARS

OLD-FASHIONEDSUGARCOOKIES

CHEWYMOLASSESCRINKLES

CHOCOLATECRACKLES

RASPBERRYCREAMSANDWICHES

CREAM-FILLEDCHOCOLATESANDWICHES

ICEDHERMITS

ALMONDMACAROONS

CHOCOLATEMALTSANDWICHES

RAISINBARS

COCONUT–CREAMCHEESEPINWHEELS

GRAMMY’SCHOCOLATECOOKIES

SNICKERDOODLES

CHEWYCHOCOLATEGINGERBREADCOOKIES

CORNMEALTHYMECOOKIES

COCONUTCREAM–FILLEDMACAROONS

GINGERSNAP-RASPBERRYSANDWICHES

CASHEWCARAMELCOOKIES

FIGBARS

MILK-CHOCOLATECOOKIES

APRICOTWINDOWS

DARKCHOCOLATECOOKIESWITHSOURCHERRIES

ICEBOXSPIRALSANDBULL’S-EYES

WHOLEMEALALMONDBISCUITS

MEXICANWEDDINGCOOKIES

DRIED-CRANBERRYSHORTBREADHEARTS

VANILLA-BEANSPRITZWREATHS

CHOCOLATECHARMS

PECANLOGS

BUTTEREDRUMMELTAWAYS

CRANBERRY-PISTACHIOCORNMEALBISCOTTI

CLASSICSHORTBREAD

HAZELNUTORANGESHORTBREAD

CAPPUCCINO-CHOCOLATEBITES

CHERRYALMONDBISCOTTI

PECANLINZERCOOKIESWITHCHERRYFILLING

BOURBONCURRANTCOOKIES

ALMONDHORNS

MOCHASHORTBREADWEDGES

RUMRAISINSHORTBREAD

PFEFFERNÜSSEN

CITRUSCORNMEALSHORTBREAD

APPLE-CHERRYCRUMBLEBARS

CREAMCHEESE–WALNUTCOOKIES

SANDTARTS

COCOASHORTBREADDIAMONDS

SPRINGERLE

CHOCOLATE-ALMOND-MARSALACOOKIES

CREAMCHEESE–LEMONBOWS

LIMEMELTAWAYS

MAPLE-PECANSHORTBREAD

VANILLAMALTEDCOOKIES

ROSEMARYBUTTERCOOKIES

PECANMANDELBROT

GIANTCHOCOLATESUGARCOOKIES

COCONUTMACADAMIASHORTBREAD

LEMON-APRICOTSANDWICHES

ITALIANPOLENTACOOKIES

MACADAMIA-MAPLESTICKYBARS

CHUNKYPEANUT,CHOCOLATE,ANDCINNAMONCOOKIES

WHITECHOCOLATE–CHUNKCOOKIES

ROCKYLEDGEBARS

FRUITANDNUTCOOKIES

PINENUTCOOKIES

BANANA-WALNUTCHOCOLATE-CHUNKCOOKIES

BLUEBERRYBONANZABARS

MAGICBLONDIES

CHOCOLATECHIPCOOKIESFORPASSOVER

TURTLEBROWNIES

PEANUTBUTTERCOOKIES

DOUBLECHOCOLATECOCONUTCOOKIES

NEPLUSULTRACOOKIES

PUMPKINCOOKIESWITHBROWN-BUTTERICING

PEANUTBUTTERWHOOPIEPIES

OATMEALBARSWITHDATESANDWALNUTS

CARROTCAKECOOKIES

CHOCOLATEWAFFLES

PEAR,PISTACHIO,ANDGINGERBLONDIES

BROWN-BUTTERTOFFEEBLONDIES

LEMONMADELEINES

SURPRISECOOKIES

GINGERBREAD–WHITECHOCOLATEBLONDIES

FRESH-PEACHDROPCOOKIES

MINIBLACK-AND-WHITECOOKIES

CAKEYCHOCOLATECHIPCOOKIES

ORANGE-CARDAMOMMADELEINES

LEBKUCHEN

RASPBERRYHONEYFINANCIERS

RASPBERRYALMONDBLONDIES

ANZACBISCUITS

BUTTERTWISTS

HAZELNUTJAMTHUMBPRINTS

COCONUTBISCUITS

CASSISCRISPS

CHOCOLATESANDWICHES

GINGERBREADSNOWFLAKES

LEMON–POPPYSEEDCRISPS

CHOCOLATEPRETZELS

CHOCOLATE–BLACKPEPPERCOOKIES

SWEETCARDAMOMCRACKERS

HOMEMADEGRAHAMCRACKERS

SUGARCOOKIECUTOUTS

UMBRELLASUGARCOOKIES

CHOCOLATECOOKIECUTOUTS

ALMONDSPICEWAFERS

PEANUTBUTTER–CHOCOLATECHIPOATMEALCOOKIES

THINANDCRISPCHOCOLATECHIPCOOKIES

CHRUSCIKILEAVES

CHOCOLATE-GINGERLEAVESANDACORNS

LIMEFLOWERS

BISCUITSANDWICHCOOKIES

EARLGREYTEACOOKIES

STAINEDGLASSTREES

BISCOCHITOS

CHOCOLATE-ORANGE-ESPRESSOTHINS

CHOCOLATEPISTACHIOBISCOTTI

STRIPEDICEBOXCOOKIES

LEMONTASSIES

BUTTERSCOTCH-CASHEWBLONDIES

COCONUTSWIRLBROWNIES

KEYLIMEBARS

PRUNERUGELACH

SARAHBERNHARDTCOOKIES

CHOCOLATETHUMBPRINTS

RUGELACHFINGERS

CHOCOLATEPISTACHIOCOOKIES

CHOCOLATECHERRYCRUMBBARS

GINGERCHEESECAKEBARS

DOUBLECHOCOLATEBROWNIES

PEANUTBUTTERSWIRLBROWNIES

PECANBARS

CHOCOLATE-GINGERBROWNIES

ALFAJORESDEDULCEDELECHE

BUTTERCOOKIESANDWICHESWITHCHESTNUTCREAM

RUMBALLS

TRUFFLEBROWNIES

DULCEDELECHEBATCOOKIES

PECANTASSIES

BACIDIDAMA

CHOCOLATEMINTSANDWICHES

CHOCOLATE-STRAWBERRYTHUMBPRINTS

LEMONSQUARES

CREAMCHEESESWIRLBLONDIES

The instant I saw the photograph of these Chewy ChocolateGingerbread Cookies, I knew I had to bake them that night.Cookies often spark a strong reaction in people, and youprobablyhaveyourownfavorites.Aretheylightanddelicate,likeclassicmeringues,richanddense,likethelemonbarsthatI love, or crisp and crunchy, like the chocolate chip cookiesthatmydaughter,Alexis,ispartialto?AtMarthaStewartLiving,whenwetalkaboutcookies—whichisoften!—andinventnewrecipesforthem,we’vefoundthatit’susuallyacertaintexture,whetherchunkyorsandyorsoft,thatwecrave,evenbeforeaparticularflavororingredient.Sowhenwegatheredallofourbest recipes into a book, that’s how we decided to organizethem.You’ll find175recipeshere;most likelythere’saversionofthose favorites of yours, along with dozens of others you’venever imagined. Cookies, after all, are wonderfully versatilethings. Depending on how you mix, form, and bake a fewsimple ingredients, you can create cookies that make theperfectanytimesnack,anelegantdessert,oralunch-boxtreat.They can bewholesome, indulgent, or anywhere in between.Theycanbefamiliarorsurprising.Andmostofthemareeveneasy to make. So go ahead and choose a recipe from thesepages—try a new one each week, and you’ll be baking foryears!Whatcouldbebetterthanthat?

The ingredients list for most cookies includesbutter, sugar, flour, and eggs, and usually aleavener such as baking soda or powder. Anynumberofmix-ins canalter flavorsand textures—think spices, extracts, zests, nuts, chocolate chips,and such. To produce cookies that are light anddelicate, however, the key is often in taking awayingredients, not adding. The meringue is a primeexample:Itconsistsalmostentirelyofsugarandeggwhites—no butter, flour, or leaveners—that arewhipped into cloudlike puffs before baking.Similarly, the batters for tuiles and brandy snapsrely on very little flour and no leavener, and ourhazelnut cookies achieve their ethe-real texturefrom a complete absence of butter. Each of thedelightful cookies in this chapter is proof that lesscanindeedadduptomore.

We spread apricot preserves between these meringues, butanotherfilling,suchasraspberryjam,wouldbedelicious,too.Themeringuesshouldbebakednomorethanonedaybeforesandwichingthem.(seephotograph)MAKES1DOZEN

SwissMeringue(recipefollows)½cupheavycream1droppurealmondextract1cupplus2tablespoonsbest-qualityapricotpreserves

1.Preheatovento200°F.Linetwobakingsheetswithparchment.

2.Scoopa spoonfulofmeringueontoa largeoval soupspoon,anduseanothersoupspoontoformmeringueintotheshapeofasmallegg.Usesecondspoontopushmeringueovalofffirstspoonandontoparchment.Spoon 12 ovals onto each prepared baking sheet. Using a small offsetspatula,pulloutspikesofmeringue,creatingaporcupineeffect.

3. Bake cookies until they are crisp onoutside but havemarshmallowconsistency inside, about 1 hour. Reduce oven to 175°F if meringuestarts to brown. Remove from oven, and gently press bottom of eachmeringuesothatitcavesinandcanbefilled.Turnoffoven,andreturnmeringues to oven to dry, about 20 minutes. Let cool completely onparchmentonwireracksbeforefilling.

4.Putcreamandalmondextractinthechilledbowlofanelectricmixerfittedwith thewhiskattachment, andmixonmediumspeeduntil juststiff, about2minutes.Fillhalfof thehollowedmeringueswithcream,and the remaining halves with preserves. Sandwich together. Serveimmediately.

SWISSMERINGUEMAKES4CUPS

4largeeggwhites1cupsugarPinchofcreamoftartar

½teaspoonpurevanillaextract

Puteggwhites, sugar,andcreamof tartar in theheatproofbowlofanelectric mixer set over a pan of simmering water. Cook, whiskingconstantly,untilsugarhasdissolvedandmixtureiswarmtothetouch,3to 3½ minutes. Transfer bowl to electric mixer fitted with the whiskattachment;beat,startingonlowspeedandgraduallyincreasingtohigh,until stiff, glossypeaks form,about10minutes.Addvanilla;mixuntilcombined.Useimmediately.

HOW TO ASSEMBLE MERINGUE PORCUPINES 1. After scooping meringues onto a parchment paper–lined bakingsheet,useanoffsetspatulatopulloutlittlespikes.2.Bakeforonehour,thenpushinthebottomsofthebakedcookiessoyoucanfillthemwithwhippedcreamandpreserves.Letdryandcoolcompletelybeforesandwichingpairstogether.

AmarettiCrisps

Toachievethemostvolume,whiskeggwhitesinametalbowlsetoverapotofsimmeringwateruntiljustwarmtothetouch.Toastthealmondslicesbyplacingtheminasinglelayeronarimmedbakingsheetandbakingat325°F,stirringoccasionallyuntilfragrant,about10minutes.MAKESABOUT1½DOZEN

1¾cupsslicedalmonds(about5½ounces),toasted1cupconfectioners’sugar2largeeggwhites,roomtemperature½teaspoonpurealmondextract

1.Preheatovento350°F.Processalmondsandconfectioners’sugarinafoodprocessoruntilgroundtoafinepowder.Transfertoabowl.

2.Puteggwhitesinthebowlofanelectricmixerfittedwiththewhiskattachment;beatonmedium-highspeeduntilstiffpeaksform.Foldeggwhitesintoalmondmixture;foldinalmondextract.

3.Transfermixturetoapastrybagfittedwitha½-inchplainroundtip(suchasAteco#806).Pipetwenty2-inchringsontobakingsheetslinedwith parchment paper, spacing about 1 inch apart. Bake cookies,rotating sheets halfway through, until golden brown and firm to thetouch,about25minutes.Transfercookiesonparchment towireracks;let cool completely. Cookies can be stored in an airtight container atroomtemperatureupto2days.

PistachioTuiles

Tuile (pronounced “tweel”) means “tile” in French. Once thecookiescool, theirshapetakesontheappearanceofacurvedrooftile.MAKESABOUT6DOZEN

⅔cupsugar3largeeggwhites⅛teaspoonsalt4tablespoons(½stick)unsaltedbutter,meltedandcooled2tablespoonsall-purposeflour½cupshelledunsaltedpistachios,finelychoppedinafoodprocessor

1.Preheatoven to350°F.Whisk sugar, eggwhites, and salt inabowluntilsugarhasdissolved.Whiskinbutter,thenflour.Stirinpistachios.

2.Lineabakingsheetwithanonstickbakingmat(suchasSilpat).Placealong-handledwoodenspoononacleanworksurface;propupeachendon a metal spoon to raise it slightly (you will use handle of woodenspoontoformtuiles).

3. Drop teaspoons of batter onto baking mat, spacing about 2 inchesapart; using an offset spatula, flatten into 1½-inch rounds. Bake untilpalegolden,8to10minutes.Letcoolonbakingsheet30seconds.

4.Workingquicklywithonecookieatatime,useanoffsetspatulatoliftcookies from sheet and drape them over spoon handle. (If cookiesbecome too crisp to work with, return to oven until pliable, about 1minute.)Letcookiescool slightly,20 to30seconds, thenremove fromhandle; press sides together to close. Let cool completely.Repeatwithremainingbatter.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto1week.

FortuneCookies

Thekeytosuccesswiththesecookiesistobakenomorethantwotothreeonasheetatonetime.Shapethemasquicklyaspossibleafter removing from theoven,because theybegin tofirmupassoonastheyareliftedoffthebakingsheet.Toavoidwastingcookies,trytheshapingprocesswithacircleofpaperfirst.MAKES45

4largeeggwhites1cupsuperfinesugar1cupall-purposeflour,siftedPinchofsalt

5tablespoonsunsaltedbutter,melted3tablespoonsheavycream1teaspoonpurealmondextract45paperfortunes,about5incheslongVegetableoilcookingspray

1. Preheat oven to 400°F. Coat a baking sheet liberally with cookingspray.

2. In the bowl of an electricmixer fittedwith the paddle attachment,combineeggwhitesandsugar,andbeatonmediumspeeduntilfrothy,about 30 seconds. Add flour and salt, and beat until combined. Addbutter, cream, and almond extract, and beat until combined, about 30seconds.

3.Leavingspaceforoneortwomorecookies,spoon1teaspoonofbatteronto the baking sheet, and spreadwith the back of the spoon into aneven, thin 3-to 4-inch circle; repeat. Bake cookies until the edges turngoldenbrown,about8minutes,rotatingpanhalfwaythrough.

4.Transferbakingsheettoaheat-resistantsurface.Workingasquicklyaspossible, slideanoffset spatulaunderoneof thecookies.Lift itup,

andplaceitonacleankitchentowel.Centerapaperfortuneontopofthecookie.Usingyourfingers,foldthecookieinhalf,pinchingthetoptogether to form a loose semicircle. Hold the cookie with your indexfingersinsertedateachopenend,andslideyourthumbstogetheralongthebottomline.Pressintothecenterwhilebendingthetwoopenendstogether and down to form the shape of a fortune cookie. Thiswholeprocess should takeabout10seconds.Once thecookiehardens,whichbeginstohappenalmostimmediately,youcannotshapeit.

5.Placethecookieonthekitchentoweltocool,andshapethesecondcookie.Repeatuntilall thebatter isusedup.Tospeeduptheprocess,bakefourcookiesatatime,staggeringtwocookiesheetsby4minutestogiveyoutimetoshape.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto1week.

CherryTuiles

While they’re warm, these tuiles are draped over a cannolimoldoranarrowrollingpintogivethemtheirshape.Tomakeedible bowls for serving scoops of ice creamor sorbet, shapethewarmcookieroundsoverinvertedmuffintinsorramekinsinstead.MAKESABOUT4DOZEN

½cupdriedsourcherries⅔cuppackedlightbrownsugar½cup(1stick)unsaltedbutter½cuplightcornsyrupPinchofcoarsesalt

⅔cupcakeflour(notself-rising),sifted

1.Putcherriesinasmallbowl,andaddwarmwatertocover.Letstanduntilsoftened,about20minutes.Drainandcoarselychopcherries.

2. Heat brown sugar, butter, corn syrup, and salt in a saucepan overmedium heat, stirring, until sugar dissolves and buttermelts, about 5minutes.Removefromheat.Whiskinflour.Foldincherries.Transfertoasmallbowlandcoverwithplasticwrap.Chilluntilfirm,about1hour.

3. Preheatoven to375°F.Roll dough into¾-inchballs; spaceabout2inches apart on baking sheets lined with parchment paper. Flattenslightly.Bakecookies,onebaking sheetata time,untilgoldenbrown,about7minutes.Letcoolonsheetonawirerackforabout10seconds.

4.Usingasmalloffsetspatula,removecookiesoneatatimeandwraparoundacannolimoldora1½-inchrollingpinuntil set.Transfer toawirerack.Tuilesneedtobewarmtoshape;iftheygetcold,returnthemto the oven briefly until they are pliable. Cookies can be stored in asinglelayerinairtightcontainersatroomtemperatureupto2days.

HoneyFlorentines

To ensure uniform cookies, scoop out this batter with ameasuringspoon.Leaveadequatespacebetweendollops—thecookieswill expand considerablywhile they bake. If desired,embellishthecooledcookieswithmeltedchocolate:Sandwichtwocookieswithit,dipcookiehalvesinit,drizzleitoverthetops,orspreaditontheflatsidesofeach.MAKES2DOZEN

2tablespoonsunsaltedbutter2tablespoonspackedlightbrownsugar1½tablespoonshoney2tablespoonsall-purposeflourPinchofcoarsesalt

1.Preheatovento375°F.Meltbutter,brownsugar,andhoneyinasmallsaucepanovermedium-lowheat.Transfertoabowl.Whiskinflourandsaltuntilsmooth.

2.Workingquickly,drop½teaspoonsofbatterontolargebakingsheetslined with parchment paper, spacing at least 3 inches apart. Bakecookiesuntil theyspreadandturngoldenbrown,about6minutes.Letcoolonsheetsonwireracks.Carefullyremovecookiesfromsheetswithyour fingers. Cookies can be stored between layers of parchment inairtightcontainersatroomtemperatureupto2days.

CigarettesRusses

Thesecookiesaresoftandpliablewhentheyfirstcomeoutoftheoven.Youhavetopreparethesedelicatewafersonesheetat a time so that you can quickly roll them around a dowelwhiletheyarestillwarm.Don’tbediscouragedifyourfirstfewattemptsaren’tperfect—justkeepgoingandyou’llsoongetthehangofit.MAKESABOUT3DOZEN

2cupsconfectioners’sugar,sifted1¼cupsall-purposeflour⅛teaspoonsalt10½tablespoonsunsaltedbutter,melted6largeeggwhites,lightlybeaten1tablespoonheavycream1teaspoonpurevanillaextract4ouncesbittersweetchocolate,finelychopped2teaspoonsvegetableoilFinelychoppedtoastedalmonds,forrolling(optional)

1.Whisk together confectioners’ sugar, flour, and salt in a largebowl;makeawell in the center.Addbutter, eggwhites, cream,andvanilla.Stiruntilwellcombined.Refrigerate,covered,atleast2hoursoruptoovernight.

2.Preheatovento425°F.Linetwobakingsheetswithnonstickbakingmats(suchasSilpats).

3.Makefourcookiesatonce:Spoonaheapingtablespoonofbatterontobakingsheet.Usinganoffsetspatula,spreadbatterintoaverythin6by3½-inch oval. Repeat, making twomore ovals of batter on the sheet.Bakejustuntilbrownaroundedges,about6minutes.

4. When cookies come out of the oven, use a long offset spatula to

quicklytransfercookies,oneatatime,toaworksurface;rollaroundachopstickorathinwoodendowel,formingacylindershape;transfertoa wire rack, and let cool completely. Repeat to roll remaining threecookies. If theyhardentooquickly, returnbakingsheet tooven for30seconds.Repeatwithremainingbatter.

5. Put chocolate into a heatproof bowl set over a pan of simmeringwater;stiroftenuntilsmooth.Stir inoil.Letcoolslightly.Dipabout2inchesofeachcooledcookieintochocolate.Rolldippededgeinchoppednuts, ifdesired.Transfer toawire rack,placingdipped sectionoff theedge,toset.Cookiescanbestoredbetweenlayersofwaxedpaperinanairtightcontaineratroomtemperatureupto3days.

ChocolateMeringues

Loadedwithabigcocoaflavor,thesebonbonsaresurprisinglysmallinstature,eachjustlargerthanaquarter.Thisisagoodcookietobakeinapinchbecauseit’slikelyyou’llhavethefewingredientsonhand.Butbeawarethatthecookiesneedabout2hoursintheoven.MAKESABOUT4½DOZEN

¼cupunsweetenedDutch-processcocoapowderSwissMeringue(recipefollows)

1.Preheatovento175°F.Siftcocoapowderovermeringue,andfoldsothatstreaksofcocoaremain.

2.Transfer toapastrybagfittedwitha½-inchstar tip(suchasAteco#825). Pipe1¼-inch cookies ontobaking sheets linedwithparchmentpaper,spacingabout1inchapart.

3. Bake cookies until they can be lifted off parchment easily, about 2hours.Cookies canbe stored in a single layer in airtight containers atroomtemperatureupto2days.

SWISSMERINGUEMAKES4CUPS

4largeeggwhites1cupsugarPinchofcreamoftartar

½teaspoonpurevanillaextract

Puteggwhites, sugar,andcreamof tartar in theheatproofbowlofanelectric mixer set over a pan of simmering water. Cook, whiskingconstantly,untilsugarhasdissolvedandmixtureiswarmtothetouch,3

to 3½ minutes. Transfer bowl to electric mixer fitted with the whiskattachment;beat,startingonlowspeedandgraduallyincreasingtohigh,until stiff, glossypeaks form,about10minutes.Addvanilla;mixuntilcombined.Useimmediately.

Bratseli

TheseSwisscookies,sometimesspelledBräzeliorBratzeli,aremade with a specialty tool much like a waffle iron, but theresultsarethinner.Youcanalsouseapizzelleiron.MAKESABOUT6DOZEN

7to9cupsall-purposeflour,sifted1tablespoongroundcinnamon¼teaspooncoarsesalt1cup(2sticks)unsaltedbutter,roomtemperature1½cupssugar1tablespoonpurevanillaextract1tablespoonpurelemonextractFinelygratedzestof1lemon(optional)

2largeeggs,roomtemperature,lightlybeaten1cupheavycream,roomtemperatureVegetableoilcookingspray

1. Whisk together 3 cups flour, the cinnamon, and salt in a mediumbowl.

2.Withanelectricmixer,mixbutterandsugaronmediumspeeduntilpaleandfluffy.Addextractsandzest,ifusing;mixuntilcombined.Addeggs;mixuntilcombined.

3.Whisk cream in anothermediumbowl until just slightly thickened.Foldintobuttermixture.Reducemixerspeedtolow.Addflourmixture,and mix until just combined. Add remaining flour, 1 cup at a time,mixing until incorporated after each addition, until dough is just softenoughtohandlebutstillslightlysticky.Rolltablespoonsofdoughintoballs.

4. Coat a bratseli or pizzelle ironwith cooking spray, and heat. Placeone ball of dough in each grid, and press handle down tightly. Cookbratseli until golden (some machines have a green light that will

illuminatewhendone),1to1½minutes.Trimedges,ifneeded.Letcoolcompletely on wire racks. Cookies can be stored between layers ofparchmentinairtightcontainersatroomtemperatureupto1week.

TuileLeaves

Afewleavesmakeaprettygarnishwhenscatteredontopofacake forThanksgiving;youcanalso serve themanytimewithbowlsof icecreamorfreshfruit.Youwillneeda leafstencil,availableatcrafts-supplystores,toformthesetuiles.MAKESABOUT1½DOZEN

1largeeggwhite¼cupsuperfinesugar¼cupall-purposeflour,siftedPinchofcoarsesalt

4teaspoonsunsaltedbutter,melted2teaspoonsheavycream¼teaspoonpurealmondextract

1.Preheatoven to350°F.Linea rimmedbaking sheetwithanonstickbakingmat(suchasSilpat).

2.Puteggwhiteandsugarinthebowlofanelectricmixerfittedwiththewhiskattachment.Mixonmediumspeeduntilcombined,about30seconds. Reduce speed to low. Add flour and salt; mix until justcombined.Addbutter,cream,andalmondextract;mix30seconds.

3.Placea4¼-inchleafstencil incornerofbakingsheet.Usingasmalloffset spatula, spread batter in a thin layer over stencil. Carefully liftstencil.Repeat,fillingsheetwithleaves.

4. Bake until golden, 6 to 8 minutes. Lift cookies with a small offsetspatula, and quickly drape over a rolling pin to cool. Repeat withremainingbatter.Cookiescanbestoredbetweenlayersofparchmentinanairtightcontaineratroomtemperatureupto2days.

HazelnutCookies

Combiningbeateneggwhiteswithanut-and-sugarmixhelpsgivethesecookiestheirairytexture.MAKES1½DOZEN

1⅓cups(about6ounces)hazelnuts¾cupsugar2largeeggwhites¼teaspooncoarsesalt¾cupall-purposeflour½teaspoonpurevanillaextract

1.Preheatovento350°F.Placehazelnutsinasinglelayeronarimmedbaking sheet. Bake until skins crack, 10 minutes. Transfer to a cleankitchentowelandrollup.Letsteam5minutes.Rubthenutsinthetoweluntilmostoftheskinhascomeoff.Letcool.

2.Processhazelnutsand¼cupsugarinafoodprocessoruntilgroundtoafinepowder.

3.Puteggwhitesandsaltinthebowlofanelectricmixerfittedwiththewhisk attachment; mix on medium speed until soft peaks form. Addremaining½cupsugar,andmixuntileggwhitesformstiff(butnotdry)peaks. Add hazelnut mixture, flour, and vanilla; mix on medium-lowspeed until just combined. Refrigerate, covered, until cold, at least 1hourorupto1day.

4. Preheat oven to 375°F. With cool, dampened hands, mold heapingtablespoonsofdoughintopyramids,eachabout1½incheswideand1¼inches high. Space about 2 inches apart on baking sheets lined withparchmentpaper.Bakecookiesuntiledgesandbottomsbegintobrown,15to18minutes.Letcoolonsheetsonwireracks.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto3days.

CoconutCookieswithPassionFruitCurd

For these sandwich cookies, tiny, delicate coconut waferssurroundacreamy,sweet-tart,tropical-fruitfilling.Inapinch,use prepared lemon curd instead of our homemade passionfruitversion.MAKESABOUT3DOZEN

forthecurd:½cupstore-boughtpassionfruitpuree1½tablespoonsfreshlemonjuice½cupgranulatedsugarPinchofsalt

2tablespoonscornstarch4largeeggyolks,lightlybeaten4tablespoons(½stick)coldunsaltedbutter,cutintosmallpieces

forthecookies:½cupall-purposeflour,plusmoreforworksurface½teaspoonbakingpowder⅛teaspoonsalt4tablespoons(½stick)unsaltedbutter1cupgranulatedsugar1largeegg½teaspoonpurevanillaextract3½ouncesunsweetenedmedium-flakecoconut(about1½cups)Confectioners’sugar,fordusting

1. Make curd: Bring passionfruit puree, lemon juice, sugar, salt, andcornstarchtoasimmerinasaucepanovermediumheat.Slowlywhiskineggyolks.Cook,whiskingconstantly,untilthickenoughtocoatthebackof a spoon. Remove from heat. Add butter; whisk until melted. Pourthroughafinesieveintoabowl.Placeplasticwrapdirectlyonsurfaceofcurd.Refrigerateuntilset,about2hoursoruptoovernight.

2.Make cookies:Whisk flour, baking powder, and salt in a bowl. Putbutterandgranulatedsugarinthebowlofanelectricmixerfittedwiththepaddleattachment.Mixonmedium-highspeeduntilpaleandfluffy,about 2 minutes. Mix in the egg and vanilla. Reduce speed to low.Graduallymix in flourmixture. Stir in coconut. Shapedough into twodisks;wrapeachinplastic.Refrigerateuntilcold,about30minutes.

3. Preheat oven to 375°F. Turn out one disk of dough onto a lightlyfloured work surface; roll to a scant ¼ inch thick. Using a 1¼-inchcookie cutter, cut rounds of dough; place on parchment paper–linedbakingsheets.Repeatwithremainingdough.Freezeuntilfirm,about15minutes.

4.Bakeuntiledgesofcookiesjustturngolden,8to10minutes.About6minutesintobaking,flattenthecookieswiththebottomofameasuringcupiftheyarepuffingup.Letcoolcompletelyonsheetsonwireracks.

5.Transfercurdtoapastrybagfittedwithamediumroundtip(suchasAteco#12).Pipecurdontoflatsideofacookie;sandwichwithanothercookie. Repeat with remaining curd and cookies. Dust withconfectioners’sugarbeforeserving.Sandwichesshouldbeassembledjustbeforeserving,thoughtheunfilledcookiescanbestoredbetweenlayersofparchmentinanairtightcontaineratroomtemperatureupto1week.

SesameCookies

A relative of the Chinese almond cookie, this light sesameroundmakes a perfect companion to a strong cup of coffee.Whenpreparingtogrindtoastedseeds,letthemcoolfirst:Hotseeds release too much of their essential oils and thus loseflavor.MAKESABOUT6DOZEN

7ouncesunhulledsesameseeds(1¼cups)2¾cupsall-purposeflour,plusmoreforhands1teaspoonbakingpowder½teaspoonbakingsoda¼teaspoonsalt1½cups(3sticks)unsaltedbutter,roomtemperature1½cupssugar2largewholeeggs1teaspoonpurevanillaextract1largeeggyolk1teaspoonwater

1.Preheatovento350°F.Linetwobakingsheetswithparchmentpaper.Place sesame seeds in a large skillet over medium heat, stirringfrequentlyuntilfragrant,3to5minutes,beingcarefulnottoburnthem.Removefromheat;letcool.Reserve½cupofseeds,andsetaside.Usingaspiceorcoffeegrinder,coarselygrindremainingseeds;setaside.

2. Inabowl, sift together flour,bakingpowder,bakingsoda,andsalt.Whiskingroundsesameseeds.

3. In the bowl of an electricmixer fittedwith the paddle attachment,beatbutterandsugaronmediumspeeduntil lightand fluffy, scrapingdown the bowl as necessary. Add eggs and vanilla; beat to combine.Graduallyaddthedryingredients;mixonlowspeeduntilcombined.

4. Transfer dough to a clean work surface, and knead until smooth.Usinglightlyflouredhands,shapeatablespoonofdoughintoaslightlyflattened ball about 2 inches in diameter. Repeat, placing cookies onpreparedbakingsheets2inchesapart.

5. Combine egg yolk and water. Brush tops with egg mixture, andgenerouslysprinklewithreservedsesameseeds.Gentlypressseedsintothedough.Placeinfreezeruntilfirm,about15minutes.

6.Bakeuntillightlybrowned,18to20minutes,rotatingsheetshalfwaythrough.Transfercookiestowirerackuntilcool.Cookiescanbestoredbetweenlayersofparchmentinairtightcontainersatroomtemperatureupto1week.

LacyNutCookies

These tuile-like cookies have a rich caramel flavor, but arepackedwithnuts.Theadditionofbreadflour,whichcontainsmoregluten thanall-purpose flour,makes themsturdier thantraditionaltuiles.MAKESABOUT2½DOZEN

1cup(2sticks)plus5tablespoonsunsaltedbutter,roomtemperature2¼cupsconfectioners’sugar¼cupcornsyrup1¼cupsbreadflour1¼cupschoppednuts,suchasalmonds,blanchedhazelnuts,orpecans(about5⅓ounces)

1. In the bowl of an electricmixer fittedwith the paddle attachment,beat the butter and confectioners’ sugar onmedium speeduntil fluffy.Withthemixerrunning,addthecornsyrup.Reducespeedtolow;addbreadflour,andmixtocombine.Addthenuts,andmixtocombine.

2. Place a12by16-inchpieceof parchment on a cleanwork surface.Spoon the dough across themiddle of the parchment. Fold parchmentoverdough,andusingaruler,pressdoughintoaneatlog,androlluntileven.Chillloginrefrigeratorforatleast30minutes.

3.Preheatovento350°F.Linetwobakingsheetswithparchment.

4.Removetheparchmentfromthe log,andslice log into¼-inch-thickrounds. Place rounds on baking sheets, spacing 3½ inches apart. Bakeuntil golden brown and lacy, 15 to 20 minutes, rotating halfwaythrough.Transfercookiestoawireracktocool.Repeatwithremainingdough. Cookies can be stored in an airtight container at roomtemperatureupto2weeks.

PeppermintMeringueSandwicheswithChocolateFilling

Rich chocolate ganache and cool peppermint make a merrycombination,especiallyatholiday time.Toget stripeson themeringues,youpipethecookieswithapastrybagpaintedwithredfoodcoloring.MAKESABOUT5DOZEN

forthemeringues:3largeeggwhites¾cupsugar½teaspoonpurepeppermintextractRedgel-pastefoodcoloring

fortheganache:1cupheavycream6ouncesgood-qualitysemisweetchocolate,finelychopped

1.Preheatovento175°F.Linetwobakingsheetswithparchmentpaper.Fitapastrybagwithasmallopen-startip(suchasAteco#22).

2.Makemeringues:Puteggwhitesandsugar intheheatproofbowlofan electric mixer. Set bowl over a pan of simmering water, and stirgentlyuntilsugarhasdissolvedandmixtureiswarmtothetouch,2to3minutes. Transfer bowl to an electric mixer fitted with the whiskattachment. Mix onmedium-high speed until stiff peaks form.Mix inpeppermintextract.

3.Usinganewsmallpaintbrush,paint twoor three stripesof redgel-paste food coloring inside the pastry bag. Fill bag with 1 to 2 cupsmeringue. Pipe small (¾-inch high) star shapes onto prepared bakingsheets. Refill bag as necessary, adding food coloring each time. Bakecookies until crisp but not brown, about 1 hour 40minutes. Let coolcompletelyonsheetsonwireracks.

4. Meanwhile, make ganache: Heat cream in a small saucepan overmedium-lowheat until just simmering. Pour over chocolate in a smallbowl.Letstand5minutes.Gentlystiruntilsmooth,about5minutes.Letganachecoolatroomtemperature,stirringevery5to10minutes,untilthickenoughtoholditsshape,about45minutes.(Ifganachesetsbeforeusing, reheat in a heatproof bowl set over a pan of simmeringwater;repeatthecoolingprocess.)5.Fillapastrybagfittedwithasmallplainround tip (suchasAteco#5)withganache.Pipea small amountontobottomofonemeringue.Sandwichwithanother.Repeatwithremainingganache and meringues. Transfer to wire racks; let set 30 minutes.Cookies can be stored in a single layer in airtight containers at roomtemperatureupto2days.

HOWTOPIPEPEPPERMINTMERINGUESUseanewsmallpaintbrushtobrushtwoorthreeevenlyspacedstripesofgel-paste food coloring along the length of the inside of a pastry bag fitted with an open-star tip. Fill the bag withmeringue,andpipestarshapesontoaparchmentpaper–linedbakingsheet.Eachtimeyourefillthebagwithmeringue,paintnewstripesinside.

BrandySnaps

Madefromabatter rich ingoldensyrup, thesecookies rarelycontain brandy anymore, although some cooks fill themwithfreshlywhippedcreamflavoredwithasplashofbrandy.Lyle’sGoldenSyrup,popularinEngland,isaliquidsweetenermadefromevaporatedcanesugar.Lookforitinspecialtyfoodshopsandlargesupermarkets.MAKES1½DOZEN

½cupall-purposeflour½teaspoongroundginger5tablespoonsunsaltedbutter⅓cupsugar¼cupLyle’sGoldenSyrup

1.Preheatovento350°F.Lineabakingsheetwithparchmentpaper.

2.Inasmallbowl,combineflourandgingerwithawhisk.Meltbutterinasmallsaucepanovermediumheat.Addsugarandgoldensyrup;cook,stirring with a wooden spoon, until sugar is dissolved. Remove fromheat;stirinflourmixture.

3.Dropsixeventablespoonsofbatterontopreparedbakingsheet,about2 inches apart. Bake until flat and golden brown, about 10 minutes,rotatinghalfwaythrough.

4. Let cookies cool until slightly firm, about 2 minutes; immediatelywrapthem,oneatatime,aroundawideroundwhiskhandle(about¾-inchwide);letset30seconds.Transferfromwhiskhandletoawireracktocool.Repeatwithremainingbatter. Ifcookiesget toocool toshape,returnthemtotheovenforafewsecondsuntiltheysoften.Cookiescanbestoredinsinglelayersinairtightcontainersatroomtemperatureupto2days.

Candy-StripeCookieSticks

Just a few of these striped showstoppers make a festive andmemorableholidaygift;besuretopackagethemcarefully,astheyareveryfragile.Bakethecookiestwoorthreeatatime,thenrollthemastheycomeoutoftheoven,whilethey’restillpliable.MAKES2½DOZEN

8largeeggwhites2cupssugar2cupsall-purposeflourPinchofcoarsesalt

10tablespoons(1¼sticks)unsaltedbutter,meltedandcooled¼cupplus2tablespoonsheavycream1teaspoonpurevanillaextractRedgel-pastefoodcoloring

1. Preheat oven to400°F.Put eggwhites and sugar in thebowlof anelectric mixer fitted with the whisk attachment, and beat on mediumspeeduntil foamy.Reduce speed to low.Add flour and salt;mixuntiljustcombined.Addbutter,cream,andvanilla,andbeatuntilcombined.

2.Transfer1 cupbatter toabowl (set remainingbatter aside). Stir inred coloring until desired color is reached. Transfer tinted batter to apastrybagfittedwithasmallplainroundtip(suchasAteco#2).Secureendofpastrybagwithrubberband.Setaside.

3. Put a 3 by 6-inch rectangle stencil on a baking sheet lined with anonstick baking mat (such as Silpat). Spoon a heaping tablespoon ofplain batter into the rectangle, and spreadwith a small offset spatula.Repeatwithstencilandmorebatter.Pipeevenlyspaceddiagonaltintedstripesontoeachrectangle.Bakeuntilpalegolden,6to8minutes.

4. Immediately loosen edges with a spatula, and flip cookie over.Startingfromonelongside,rollcookieintoathincylinder.Placeseam

sidedownonacleanworksurface;letcooluntilset.Quicklyrepeatwithsecondcookie.Repeatprocess, tintingandbakingtwoorthreecookiesatatime.Cookiescanbestoredbetweenlayersofparchmentinairtightcontainersatroomtemperatureupto1week.

HOWTOFORMCOOKIESTICKS 1.Cut a3by6-inch rectangle fromcardboard as a template. Position template onbakingsheet,andspoononatablespoonofbatter.Spreadittofilltemplatewithanoffsetspatula.2.Pipeevenlyspaceddiagonalstripesoverbatter.Repeatasecondtimeonsamebakingsheet.3.Bakeflat,androllcookieswhilethey’restillwarm,thensetasidetocool.

GingersnapPalmiers

Palmiers, sometimes called palm leaves, are made with puffpastryfoldedseveraltimes,thensliced,tocreateadistinctiveheart-shapedcoildesign.GingersyrupandspicedsugarmakethesecrispFrenchcookiesfestiveandfragrant.MAKESABOUT3½DOZEN

½cuppackedlightbrownsugar¼cupdarkunsulfuredmolasses2teaspoonsfinelygratedfreshginger¼cupwater⅔cupgranulatedsugar½teaspooncoarsesalt½teaspoongroundcinnamon½teaspoonfreshlygratednutmeg¼teaspoongroundallspice¼teaspoonfreshlygroundpepper14ouncesgood-qualitythawedfrozenpuffpastry,suchasDufour

1. Bring brown sugar, molasses, ginger, and water to a simmer in asaucepan, whisking until sugar has dissolved. Simmer until slightlythickened,1to2minutes.Poursyrupintoabowl;letcool.

2.Whisk granulated sugar, salt, and spices in a bowl. Lightly sprinklesomesugarmixtureoveracleanworksurface;placepuffpastryontop.Cut into two10by7-inchpieces.Sprinklegenerouslywithsomesugarmixture; press into pastry with a rolling pin. Brush generously withsyrup.Workingwithonepieceofdoughata time,roll fromboth longsides, meeting in the center; brush with syrup to seal. Sprinklegenerouslywithsugarmixture.Wrapinplastic;freezeuntilfirm,atleast3hoursoruptoovernight.

3.Cuteachpieceoffrozendoughcrosswiseinto½-inch-thickslices.Dipslicesinsugarmixture.Space2inchesapartonaparchmentpaper–lined

bakingsheet.Flattenwithyourpalm.Freeze30minutes.

4.Preheatovento425°F.Bake10minutes.Flip,andbrushwithsyrup.Reduce oven temperature to 400°F. Bake until darkened, 10 minutesmore. Let cool completely onwire racks. Cookies can be stored in anairtightcontaineratroomtemperatureupto3days.

HOWTOFORMPALMIERS1.Afterrollingoutthepuffpastrytoarectangleandtoppingwithsugarfilling,rolluponesideofpastryalongtheedgeslengthwise,halfwaytocenter;repeatwiththeotherside.2.Useasharpknifetocutthedoughinto½-inch-thickslices.

ButteryPecanRounds

Thevirtuesof this cookie recipe aremany: It relieson just afewbasicingredients,thedoughisremarkablyeasytoprepare,and as the cookies bake, they fill the kitchen with the mostmagnificentscent.MAKESABOUT3DOZEN

1cupall-purposeflour½teaspooncoarsesalt1cup(2sticks)unsaltedbutter,roomtemperature¾cuppackeddarkbrownsugar1largeeggyolk⅔cupfinelychoppedtoastedpecans(about2ounces)Pecanhalves,fordecorating

1.Preheatovento325°F.Sifttogetherflourandsaltintoabowl.

2. Put butter and brown sugar in the bowl of an electricmixer fittedwiththepaddleattachment;mixonmediumspeeduntilsmooth,about3minutes.Mixineggyolkuntilcombined.Reducespeedtolow.Addflourmixture;mixuntilcombined.Mixinchoppedpecans.

3.Usinga1¼-inchicecreamscoop,dropbatterontobakingsheetslinedwith parchment paper, spacing about 3 inches apart. Press one pecanhalf into the center of each. Bake cookies, rotating sheets halfwaythrough,untilgoldenbrown,12to15minutes.Letcoolcompletelyonsheetsonwireracks.Cookiescanbestoredbetweenlayersofparchmentinairtightcontainersatroomtemperatureupto2days.

PeanutCrisps

The addition of whole, salted peanuts in this super-crunchycookieimpartstheperfectbalanceofsaltyandsweet.Andthelight-as-air texture of the crisps themselves contrasts quitenicelywiththechunkinessofthepeanuts.MAKES3½DOZEN

1cupall-purposeflour¼teaspooncoarsesalt¼teaspoonbakingsoda4tablespoons(½stick)unsaltedbutter,roomtemperature1¼cupspackedlightbrownsugar1largeegg1teaspoonpurevanillaextract1cupsaltedwholepeanuts

1.Preheatovento350°F.Stirtogetherflour,salt,andbakingsodainasmallbowl.

2. Put butter and brown sugar in the bowl of an electricmixer fittedwiththepaddleattachment;mixonmediumspeeduntilpaleandfluffy,about2minutes.Mixineggandvanilla.Reducespeedtolow.Graduallyaddflourmixture;mixuntilcombined.Stirinpeanuts.

3. Drop 2 teaspoons of dough on baking sheets linedwith parchmentpaper, spacing about 3 inches apart. Lightly flatten to 1½ inches indiameter.Bakecookies,rotatingsheetshalfwaythrough,untiledgesarejustgolden,about13minutes.Letcoolonsheetsonwireracks.Cookiescanbestoredinairtightcontainersatroomtemperatureupto1week.

Langues-De-Chat

The long, thin shape of these cookies accounts for theirdistinctivenameinmanylanguages:langues-de-chatinFrench,lingue di gatto in Italian, and cat’s tongues in English. Servethemasanaccompanimenttofruitcompoteoricecream.MAKESABOUT5DOZEN

⅔cupplus1tablespoonall-purposeflour¼teaspoonsalt7tablespoonsunsaltedbutter,roomtemperature¾cupconfectioners’sugar,sifted2largeeggs2teaspoonspurevanillaextract

1.Preheatovento375°F.Sifttogetherflourandsaltinabowl.

2. Put butter into thebowlof an electricmixer fittedwith thepaddleattachment; mix on medium speed until pale and creamy. Mix inconfectioners’ sugar. Add eggs one at a time, mixing well after eachaddition.Mixinvanilla.Foldinflourmixture.

3.Transferbatter toapastrybag fittedwitha⅜-inchplain round tip(suchasAteco#802).Pipe2¾-inchlengthsabout⅜inchwide(theendsshouldbeslightlywiderthanthecenter)ontobakingsheetslinedwithparchment,spacingabout1inchapart.(Battershouldberefrigeratedifnotbeingusedimmediately.)4.Bakeuntiljustgoldenaroundedges,10to 12 minutes, rotating sheets halfway through. Let cool on sheets 3minutes. Transfer to wire racks; let cool completely. Cookies can bestoredinairtightcontainersatroomtemperatureupto3days.

HOWTOPIPELANGUES-DE-CHATUse a pastry bag fittedwith a plain round tip to pipe lengths of batter in rows;squeezeabitofextradoughontheendsofeach,sothattheendsareslightlywiderthanthecenters.

Think back to the cookies of your childhood, andyou’resuretoconjureimagesofsoftfavorites,eatenstraight from the jar—if notwarm from the oven.Thischaptercontainstheundisputedchampsofthecookie world: chocolate chip, oatmeal raisin,snickerdoodles,andold-fashionedsugarcookies,aswellasafewlessexpectedvarieties.Manyaredropstyle, which are easy to make in large batches.Some are sweetened with brown sugar, whichabsorbs moisture after baking and helps maintainsoftness. For bar cookies or icebox pinwheels,shredded coconut or pureed fig filling can lend achewy bite. Taking cookies out of the oven a fewminutes before they’re done, and leaving them onthebakingsheetbeforetransferringthemtoawirerack,alsohelpsgivethemthisdistincttexture.

A sugar-and butter-rich batter is the foundation for thesecookie-jarclassics.Justbaked,theymakeaperfectsnackonachilly winter night—or any time. (see photograph) MAKESABOUT3DOZEN

2¼cupsall-purposeflour½teaspoonbakingsoda1cup(2sticks)unsaltedbutter,roomtemperature½cupgranulatedsugar1cuppackedlightbrownsugar1teaspooncoarsesalt2teaspoonspurevanillaextract2largeeggs2cupssemisweetormilkchocolatechips,oracombination(about12ounces)

1. Preheat oven to 350°F.Whisk together flour and baking soda in abowl.Putbutterandsugarsinthebowlofanelectricmixerfittedwiththe paddle attachment. Mix on medium speed until pale and fluffy,about2minutes.Reducespeedtolow.Addsalt,vanilla,andeggs;mixuntil well blended, about 1 minute. Mix in flour mixture. Stir inchocolatechips.

2. Drop heaping tablespoons of dough onto baking sheets lined withparchmentpaper, spacing2 inchesapart.Bakecookies, rotating sheetshalfwaythrough,untiledgesturngoldenbutcentersarestillsoft,10to12minutes.Letcoolonsheetsonwireracks2minutes.Transfercookiestowireracks;letcoolcompletely.Cookiescanbestoredbetweenlayersofparchmentinairtightcontainersatroomtemperatureupto1week.

PeanutButterandJellyBars

This version of a well-loved combination from childhoodconcentratestheflavorsintoasweetdessertthatappealstoallages.We like strawberry jam, but feel free to substitute anyflavoryouprefer.MAKESABOUT3DOZEN

1cup(2sticks)unsaltedbutter,roomtemperature,plusmoreforpan3cupsall-purposeflour,plusmoreforpan1½cupssugar2largeeggs2½cupssmoothpeanutbutter1½teaspoonssalt1teaspoonbakingpowder1teaspoonpurevanillaextract1½cupsstrawberryjam,orotherflavor1cupsaltedpeanuts(5ounces),roughlychopped

1.Preheatovento350°F.Buttera9by13-inchbakingpan,andlinethebottomwith parchment paper. Butter the parchment, dust with flour,andtapoutexcess.

2.Placebutterandsugarinthebowlofanelectricmixerfittedwiththepaddleattachment.Beatonmediumspeeduntilfluffy,about2minutes.Withmixer running, addeggsandpeanutbutter;beatuntil combined,about2minutes.Whisktogetherflour,salt,andbakingpowder.Addtothebuttermixture,andbeatonlowspeeduntilcombined.Addvanilla.

3.Transfertwo-thirdsofmixturetopreparedpan;spreadevenlywithanoffset spatula.Usingoffset spatula, spread jamon topofpeanut-buttermixture. Crumble remaining third of peanut butter mixture on top ofjam.Sprinkleevenlywithpeanuts.

4.Bakeuntilgolden,45to60minutes,rotatinghalfwaythrough.Tentlooselywithfoil ifbarsaregettingtoodark.Transfertoawirerackto

cool. Run knife around edges and refrigerate, 1 to 2 hours. Cut intoabout thirty-sixbars (about1½by2 inches).Cookies canbe stored inairtightcontainersatroomtemperatureupto3days.

Coconut-CreamCheesePinwheels

Richcreamcheesedough,coconut–creamcheesefilling,andatopper of jammake these pinwheels complex—chewy on theoutside, creamy in the center. Create a variety of flavors bysubstitutingdifferentfruitjamsforthestrawberry.MAKESABOUT2½DOZEN

forthedough:2cupsall-purposeflour,plusmoreforworksurface⅔cupsugar½teaspoonbakingpowder½cup(1stick)unsaltedbutter,roomtemperature3ouncescreamcheese,roomtemperature1largeegg1teaspoonpurevanillaextract

forthefilling:3ouncescreamcheese,roomtemperature3tablespoonsgranulatedsugar1cupunsweetenedshreddedcoconut¼cupwhitechocolatechips

fortheglaze:1largeegg,lightlybeatenFinesandingsugar,forsprinkling

⅓cupstrawberryjam

1. Make dough:Whisk together flour, sugar, and baking powder in abowl. Put butter and cream cheese into the bowl of an electricmixerfitted with the paddle attachment; mix on medium-high speed untilfluffy, about 2minutes.Mix in egg and vanilla. Reduce speed to low.Add flourmixture, andmixuntil just combined.Dividedough inhalf,and pat into disks. Wrap each piece in plastic, and refrigerate until

doughisfirm,1to2hours.

2.Preheatovento350°F.Linebakingsheetswithnonstickbakingmats(suchasSilpats).

3.Makefilling:Putcreamcheeseandsugarintothebowlofanelectricmixer fitted with the paddle attachment; mix on medium speed untilfluffy.Foldincoconutandchocolatechips.

4.Removeonediskofdoughfromrefrigerator.Rollabout⅛inchthickonalightlyflouredsurface.Withaflutedcookiecutter,cutintofifteen2½-inchsquares.Transfertopreparedbakingsheets,spacingabout1½inchesapart.Refrigerate15minutes.Repeatwithremainingdough.

5.Place1teaspoonfillingincenterofeachsquare.Usingaflutedpastrywheel, cut 1-inch slits diagonally from each corner toward the filling.Fold every other tip over to cover filling, forming a pinwheel. Presslightlytoseal.Usethetipofyourfingertomakeawellinthetop.

6.Makeglaze:Usingapastrybrush,lightlybrushtopsofpinwheelswithbeaten egg. Sprinklewith sanding sugar.Bake6minutes.Removeanduse the lightly floured handle of a wooden spoon tomake thewell alittledeeper.Filleachwellwithabout½teaspoonjam.Returntooven,andbake, rotating sheets halfway through, until edges are golden andcookies are slightly puffed, about 6 minutes more. Transfer sheets towire racks; let cool 5 minutes. Transfer cookies to rack; let coolcompletely.Cookiescanbestoredinsinglelayersinairtightcontainersatroomtemperatureupto3days.

CoconutMacaroons

Unsweetened shredded coconut is available in health foodstores.You canalsouse sweetened shredded coconut (reducethe sugar in the recipe from¾cup to1 tablespoon). For thevariations, pair the coconut with chocolate—chips or cocoapowder—to create rich combinations reminiscent of a candybar.MAKESABOUT1½DOZEN

¾cupsugar2½cupsunsweetenedshreddedcoconut2largeeggwhites1teaspoonpurevanillaextractPinchofsalt

1.Preheatovento325°F.Lineabakingsheetwithparchmentpaper.

2.Inalargebowl,combinesugar,coconut,eggwhites,vanilla,andsalt.Usingyourhands,mixwell,completelycombiningingredients.

3.Dampenhandswithcoldwater.Use1½tablespoonstoformmounds;placeonpreparedbakingsheet,spacingabout1inchapart.

4.Bakeuntilgoldenbrown,16to17minutes,rotatinghalfwaythrough.Letcoolonawirerack.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto3days.

CHOCOLATECHUNKMACAROONSFollow the recipe for Coconut Macaroons, adding ½ cup coarselychopped semisweet chocolate to the other ingredients. Use 1½tablespoons of mixture to form loose haystacks; place on preparedbakingsheet,spacingabout1inchapart.Bakeuntilgoldenbrown,15to20minutes,rotatingsheetshalfwaythrough.

CHOCOLATEMACAROONSPlace 4 ounces semisweet chocolate, chopped into small pieces, in aheatproofbowlorthetopofadoubleboilersetoverapanofsimmeringwater. Stir until chocolate has melted; set aside to cool. FollowinstructionsforCoconutMacaroons,increasingcoconutto2⅔cupsandcombiningallingredientswithcooledchocolateand¼cupunsweetenedcocoa powder, sifted. The baking time should be about the same; youwillknowthecookiesaredonewhentheyarejustfirmtothetouchbutstillsoftinthemiddle.

AniseDrops

Thedoughforthesecookiesdevelopsintotwodistincttexturesas it bakes—a soft, chewy center surrounded by awafer-likeshell.MAKESABOUT4DOZEN

1½cupsall-purposeflour½teaspoonbakingpowder½teaspooncoarsesalt3largeeggs1¼cupssugar1teaspoonaniseextract

1. Preheat oven to 350°F. Sift together flour, baking powder, and saltintoabowl.

2. Put eggs in the bowl of an electric mixer fitted with the whiskattachment.Mixonmediumspeeduntileggsarefluffy,about3minutes.Graduallybeatinsugaruntilincorporated,about3minutes.Mixinaniseextract.Reducespeedtolow;mixinflourmixture.Transfertoapastrybagfittedwithacouplerora½-inchplaintip(suchasanAteco#806).Pipe 1¾-inch rounds onto baking sheets lined with parchment paper,spacing½inchapart.

3. Bake cookies, rotating sheets halfway through, until tops crack andcookies are very pale, 8 to 9minutes. Transfer towire racks; let coolcompletely. Cookies can be stored in airtight containers at roomtemperatureupto3days.

CornmealThymeCookies

Thymeservesasasavorycounterpointtothesesweet,soft,andchewyteacookies.Cornmealanddriedcurrantsaddadditionaltexture—andflavor.MAKESABOUT3DOZEN

1¾cupsall-purposeflour1cupyellowcornmeal1teaspoonbakingsoda½teaspooncoarsesalt1cup(2sticks)unsaltedbutter,roomtemperature1¼cupssugar2largeeggs¾cupdriedcurrants1tablespoonplus½teaspoonfinelychoppedfreshthyme

1.Preheatovento350°F.Whisktogetherflour,cornmeal,bakingsoda,andsaltinabowl.

2.Putbutterandsugarinthebowlofanelectricmixerfittedwiththepaddleattachment.Mixonmediumspeeduntilpaleandfluffy,about3minutes.Mix ineggsoneata time.Reduce speed to low;mix in flourmixtureuntiljustcombined.Mixincurrantsandthyme.

3. Drop rounded tablespoons of dough onto baking sheets lined withparchmentpaper,spacing2inchesapart.Bakeuntilpalegolden,10to12 minutes. Transfer cookies on parchment to wire racks; let cool.Cookiescanbestoredinairtightcontainersatroomtemperatureupto3days.

ChewyChocolateGingerbreadCookies

To say these are memorable is an understatement. Acombinationoffreshandgroundginger,molasses,andchunksofsemisweetchocolatemakesthecookiessophisticatedenoughforadultsbutchocolatyenoughforchildren.MAKES2DOZEN

1½cupsplus1tablespoonall-purposeflour1¼teaspoonsgroundginger1teaspoongroundcinnamon¼teaspoongroundcloves¼teaspoonfreshlygratednutmeg1tablespoonunsweetenedDutch-processcocoapowder¼pound(1stick)unsaltedbutter,roomtemperature1tablespoonfreshlygratedpeeledginger½cuppackeddarkbrownsugar½cupunsulfuredmolasses1teaspoonbakingsoda1½teaspoonsboilingwater7ouncesbest-qualitysemisweetchocolate,cutinto¼-inchchunks¼cupgranulatedsugar

1.Linetwobakingsheetswithparchmentpaper.

2. In a bowl, sift together flour, ground ginger, cinnamon, cloves,nutmeg, and cocoa. In the bowl of an electric mixer fitted with thepaddleattachment,beatbutterandfreshgingeronmediumspeeduntillightened,about4minutes.Addbrownsugar;beatuntilcombined.Addmolasses;beatuntilcombined.

3. In a small bowl,dissolvebaking soda inboilingwater.Beathalf offlour mixture into butter mixture. Beat in baking soda mixture, thenremaininghalfofflourmixture.Mixinchocolate;turnontoplasticwrap.Pat out to a1-inch thickness; sealwithwrap.Refrigerateuntil firm,2

hoursorovernight.

4.Preheatovento325°F.Rolldoughinto1½-inchballs;place2inchesapart on prepared baking sheets. Chill 20minutes. Roll in granulatedsugar.Bakeuntilsurfacesjustbegintocrack,10to12minutes,rotatinghalfway through. Let cool 5minutes.Transfer to awire rack and coolcompletely.Cookiesarebestthedaytheyaremade,butcanbestoredinairtightcontainersatroomtemperatureupto5days.

ChocolateCrackles

A variegated pattern of deep dark chocolate and pure whitepowderedsugarmakesthesecrinklycookiesastrikingstudyincontrast.Rollballsoftherichdoughfirstingranulatedsugar,then in confectioners’ sugar. The first layer ensures that thesecondoneretainsitssnowywhiteappearance.MAKESABOUT5DOZEN

8ouncesbittersweetchocolate,finelychopped1¼cupsall-purposeflour½cupunsweetenedDutch-processcocoapowder2teaspoonsbakingpowder¼teaspooncoarsesalt½cup(1stick)unsaltedbutter,roomtemperature1½cupspackedlightbrownsugar2largeeggs1teaspoonpurevanillaextract⅓cupwholemilk1cupgranulatedsugar1cupconfectioners’sugar

1.Meltchocolateinaheatproofbowlsetoverapanofsimmeringwater,stirring.Setasideandletcool.Sifttogetherflour,cocoapowder,bakingpowder,andsaltinabowl.

2.Withanelectricmixer,beatbutterandbrownsugaronmediumspeeduntilpaleandfluffy,2to3minutes.Mixineggsandvanilla,andthenthemeltedchocolate.Reducespeedtolow;mixinflourmixtureintwobatches,alternatingwiththemilk.Dividedoughintofourequalpieces.Wrapeachinplastic;refrigerateuntilfirm,about2hours.

3. Preheat oven to 350°F. Divide each piece into sixteen 1-inch balls.Roll in granulated sugar to coat, then in confectioners’ sugar to coat.Space2inchesapartonbakingsheetslinedwithparchmentpaper.

4.Bakeuntilsurfacescrack,about14minutes,rotatingsheetshalfwaythrough.Letcoolonsheetsonwireracks.Cookiescanbestoredbetweenlayersofparchment inairtightcontainersatroomtemperatureupto3days.

ChocolateMaltSandwiches

Malted-milkpowder, a combinationof powderedmilk,wheatflour,andmaltedbarley,addsarichcomponenttoboththesecookiesandtheirfilling.Adoubledoseofchocolate(choppedsemisweet and lots of cocoa powder) makes these sandwichcookiesextradecadent.MAKESABOUT1½DOZEN

forthecookies:2cupsplus2tablespoonsall-purposeflour½cupunsweetenedDutch-processcocoapowder¼cupplainmaltedmilkpowder1teaspoonbakingsoda½teaspooncoarsesalt1cup(2sticks)unsaltedbutter,roomtemperature1¾cupssugar1largeegg2teaspoonspurevanillaextract¼cupcrèmefraîche3tablespoonshotwater

forthefilling:10ouncessemisweetchocolate,coarselychopped4tablespoons(½stick)unsaltedbutter,cutintosmallpieces1cupplainmaltedmilkpowder3ouncescreamcheese,roomtemperature¼cupplus2tablespoonshalf-and-half1teaspoonpurevanillaextract

1. Preheat oven to 350°F. Make cookies: Sift together flour, cocoapowder, malted milk powder, baking soda, and salt. With an electricmixer,beatbutterandsugaronmedium-highspeeduntilpaleandfluffy.Mixinegg,vanilla,crèmefraîche,andhotwater.Reducespeedtolow;

mixinflourmixture.

2. Space tablespoon-sizeballsofdough3½ inchesapartonparchmentpaper–lined baking sheets. Bake until flat and just firm, 10 to 12minutes.Letcoolonparchmentonwireracks.

3.Makefilling:Meltchocolateandbutterinaheatproofbowlsetoverapanofsimmeringwater,stirring.Letcool.Withanelectricmixer,beatmaltedmilkpowderandcreamcheeseonmediumspeeduntil smooth.Gradually mix in half-and-half, chocolate mixture, and vanilla.Refrigerate, covered,until thick, about30minutes.Mixonhigh speeduntilfluffy,about3minutes.

4.Assemblecookies:Spreadaheapingtablespoonfillingonthebottomof one cookie. Sandwichwith another cookie. Repeat. Cookies can berefrigeratedbetweenlayersofparchmentinairtightcontainersatroomtemperatureupto3days.

CashewCaramelCookies

Saltedcashews—bothgroundintoabutterandchopped—givethesecookiesdeepflavor.Softcaramelcandiesaremeltedanddrizzled over the tops of the baked cookies for an easyembellishment.MAKESABOUT3DOZEN

1⅔cupsall-purposeflour½teaspooncoarsesalt2½cupsroastedsaltedcashews2tablespoonsplus1teaspooncanolaoil½cup(1stick)unsaltedbutter,roomtemperature¾cuppackedlightbrownsugar½cupgranulatedsugar1largeegg1teaspoonpurevanillaextract24softcaramelcandycubes(7ounces)¼cupheavycream

1. Preheatoven to350°F. Sift together flour and salt.Coarsely chop1cup cashews; set aside. Process remaining 1½ cups cashews in a foodprocessoruntilfinelychopped.Pourinoil;processuntilcreamy,about2minutes.

2. Put cashew mixture, butter, and sugars in the bowl of an electricmixer fitted with the paddle attachment. Mix on medium speed untilpaleandfluffy,about2minutes.Mixineggandvanilla.Reducespeedtolow;graduallymixinflourmixtureandreservedchoppedcashews.

3. Using a 1½-inch ice cream scoop, drop dough onto baking sheetslined with parchment paper, spacing 2 inches apart. Bake 6 minutes;gently flatten cookies. Bake until bottoms are golden, 6 to 7 minutesmore.Letcoolonsheetsonwireracks.

4.Meltcaramelswithcreamina saucepanover lowheat, stirring.Let

cool.Usingaspoon,drizzlecaramelovercookies;letset.Cookiescanbestoredinairtightcontainersatroomtemperatureinsinglelayersupto3days.

Whole-WheatDateBars

Thesedate-filledcookiesgettheirsofttexturefromapplesauce;wheatflourandbranaddwholesomenotes.MAKESABOUT2½DOZEN

forthefilling:2¼cupspitteddates(about11ounces),preferablyMedjool¾cupapplecider

forthedough:1¼cupswholewheatflour1cupall-purposeflour,plusmoreforparchment¼cupwheatbran¼teaspooncoarsesalt¼teaspoonbakingsoda⅔cuppackeddarkbrownsugar1teaspoonfinelygratedlemonzest10tablespoons(1¼sticks)unsaltedbutter,roomtemperature1largeegg¼cupsmoothunsweetenedapplesauce

1. Make filling: Bring dates and cider to a boil in a saucepan overmedium-highheat.Reduceheattomedium;simmeruntildatesaresoftand almost all liquid has reduced, about 10 minutes. Let coolcompletely. Transfer to a food processor. Puree date mixture untilsmooth.

2.Makedough:Whisktogetherbothflours,bran,salt,andbakingsodain a bowl. Put brown sugar and zest in the bowl of an electricmixerfitted with the paddle attachment.Mix onmedium speed 30 seconds.Add butter; mix until combined, about 1 minute. Add egg; mix untilfluffy.Addflourmixtureinthreebatches,alternatingwithtwobatchesofapplesauce.Dividedoughinhalf.Wrapeachhalfinplastic;shapeintoarectangle.Refrigerateuntilfirm,about2hours.

3. Preheat oven to 375°F. Roll out one piece of dough between twolightlyflouredsheetsofparchmentpapertoa9½by13-inchrectangle.Dustwithmoreflour, ifneeded.Removetoppieceofparchment.Trimdoughtoa9by12-inchrectangle.Transferrectangleonparchmenttoabakingsheet.

4.Cutrectangleinhalflengthwise.Spreadaheaping¼cupfillingdownhalfofeachlength,leavinga¼-inchborder.Folddoughover;pinchtoseal. Refrigerate until firm, about 20 minutes. Repeat with remainingchilleddoughandfilling.

5. Bake until golden brown, about 20minutes. Let cool on sheets onwireracks5minutes.Cutinto1½-inchbars.Transferbarstowireracksusing a spatula; let cool. Bars can be stored in airtight containers atroomtemperatureupto3days.

Grammy’sChocolateCookies

Aheftydoseofcocoapowdermakestheseold-fashioneddropcookies perfect for fans of dark chocolate. The recipe is sosimple, it’s a natural for preparing with children; theyespecially love forming thedough intoballsand rolling theminsandingsugar.MAKESABOUT3½DOZEN

2cupsplus2tablespoonsall-purposeflour¾cupunsweetenedDutch-processcocoapowder1teaspoonbakingsoda½teaspoonsalt1¼cups(2½sticks)unsaltedbutter,roomtemperature2cupsgranulatedsugar2largeeggs2teaspoonspurevanillaextractSandingsugar,forrolling

1.Sifttogetherflour,cocoapowder,bakingsoda,andsaltintoabowl.

2. In the bowl of an electricmixer fittedwith the paddle attachment,beat butter and sugar onmedium speeduntil light and fluffy, about2minutes. Add eggs and vanilla, and beat to combine. Reduce speed tolow,andgraduallyaddflourmixture;beattocombine.Formdoughintoa flattened disk,wrapwith plasticwrap, and chill until firm, about 1hour.

3.Preheatovento350°F.Shapedoughinto1¼-inchballs.Rolleachballin sanding sugar. Place on baking sheets linedwith parchment paper,about 1½ inches apart. Bake until set, 10 to 12 minutes, rotatinghalfway through. Transfer to a rack to cool for 5 minutes. Transfercookiesfrombakingsheettowirerack.Cookiescanbestoredbetweenlayersofparchmentinanairtightcontaineratroomtemperatureupto1week.

IcedOatmealApplesauceCookies

The applesauce in this recipe keeps the cookiesmoist;maplesyrupflavorsthesimplewhiteicingthatgetsdrizzledoverthetops.MAKESABOUT2½DOZEN

forthecookies:4tablespoons(½stick)unsaltedbutter,melted1cuppackedlightbrownsugar½cupgranulatedsugar1largeegg½cupchunky-styleapplesauce1½cupsold-fashionedrolledoats1¼cupsall-purposeflour½teaspoonbakingsoda¼teaspoonbakingpowder¼teaspooncoarsesalt1cupgoldenraisins

fortheicing:1¾cupsconfectioners’sugar3tablespoonspuremaplesyrup3tablespoonswater

1. Preheat oven to 350°F.Make cookies: Put butter and sugars in thebowlofanelectricmixerfittedwiththepaddleattachment.Mixonlowspeeduntilcombined.Addeggandapplesauce;mixuntilwellblended,2to3minutes.Mix inoats, flour,bakingsoda,bakingpowder,andsalt.Mixinraisins.

2. Using a 1½-inch ice cream scoop, drop dough onto baking sheetslinedwithparchmentpaper,spacing2 inchesapart.Bakecookiesuntilgoldenandjustset,13to15minutes,rotatinghalfwaythrough.Letcoolonsheets5minutes.Transfercookiestoawireracksetoverparchment

paper;letcoolcompletely.

3.Makeicing:Whiskconfectioners’sugar,maplesyrup,andwateruntilsmooth. Drizzle over cookies; let set. Cookies can be stored in singlelayersinairtightcontainersatroomtemperatureupto3days.

FigBars

Ifyou’rea fanof store-bought figcookies, justwaituntilyoutastethese—they’rewellworththetimespentmakingthem.MAKES2DOZEN

1cup(2sticks)unsaltedbutter,roomtemperature½cupsugar1largewholeeggplus2largeeggyolks1teaspoonpurevanillaextractFinelygratedzestof1lemon

2½cupsall-purposeflour,plusmoreforparchment¼teaspoonsaltFigFilling(recipefollows)

1teaspoonwholemilk

1. In the bowl of an electricmixer fittedwith the paddle attachment,beatbutterandsugaronmediumspeeduntillightandfluffy.Addegg,1eggyolk,vanilla,andzest;mixwell.Addflourandsalt;mixonlowjustuntil dough comes together. Divide dough in half; wrap each half inplasticwrap.Chilluntilfirm,about1hour.

2.Dustalargepieceofparchmentpaperwithflour,androllouthalfofthe dough to slightly larger than a 9 by 14-inch rectangle, chilling asnecessaryifdoughgetstoosoft.Removeexcessflourwithadrypastrybrush,andtrimtoevenedges.Pickupdoughbywrappingitaroundarollingpin;unroll itontoabakingsheet linedwithparchment.Spreadfilling evenly over pastry. Roll remaining dough; cover filling. Trimexcesspastrytomakearectangle.Chill1hour.

3.Preheatovento375°F.Inasmallbowl,beattogethertheremainingeggyolkandthemilk.Useaparingknifetoscoredoughlightlyinto1¼by3-inchbars.Lightlybrushwitheggwash.Bakeuntilgoldenbrown,25to30minutes,rotatingsheethalfwaythrough.Transfertoawirerackuntilcool.Cutintobars.Barscanbestoredbetweenlayersofparchment

inanairtightcontaineratroomtemperatureupto3days.

FIGFILLINGForbestresults,usemoist,plumpdriedfigs.

3cupsroughlychoppeddriedCalimyrnafigs(about1pound)¼cuphoney1cupredwine1cupwater¼teaspoongroundcinnamon½teaspoonfinelygroundpepper

Combine all ingredients in a nonstick frying pan, and cook over lowheat, stirring often, until reduced to a thick paste, 10 to 15 minutes.After mixture cools, pulse until smooth in food processor. Spreadmixtureonabakingsheettocool.Fillingcanbestored,covered,intherefrigeratorupto1week.Bringtoroomtemperaturebeforeusing.

Milk-ChocolateCookies

Oversized and ever-so-slightly underbaked, these cookiesfeaturemilk chocolate in two forms—melted andmixed intothedough,andchoppedintobigchunks.MAKESABOUT3DOZEN

1cupall-purposeflour½cupunsweetenedDutch-processcocoapowder½teaspoonbakingsoda½teaspooncoarsesalt8ouncesgood-qualitymilkchocolate(4ouncescoarselychopped,4ouncescutinto¼-inchchunks)

½cup(1stick)unsaltedbutter1½cupssugar2largeeggs1teaspoonpurevanillaextract

1. Preheat oven to 325°F.Whisk together flour, cocoa powder, bakingsoda,andsaltinabowl.

2.Melt4ouncescoarselychoppedchocolatewiththebutterinasmallheatproofbowlsetoverapanofsimmeringwater;letcoolslightly.

3. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of anelectricmixerfittedwiththepaddleattachment.Mixonmediumspeeduntil combined. Reduce speed to low; graduallymix in flourmixture.Foldinchocolatechunks.

4.Usinga1½-inchicecreamscoop,dropdoughontoparchmentpaper–linedbaking sheets, spacing2 inchesapart.Bakeuntil cookies are flatandsurfacescrack,about15minutes(cookiesshouldbesoft).Letcoolon parchment onwire racks. Cookies can be stored between layers ofparchmentinairtightcontainersatroomtemperatureupto3days.

CoconutCream-FilledMacaroons

Tropical-fruit lovers get a double dose of a favorite flavor inthese bite-size sandwiches—coconut macaroons surround acreamycoconutfilling.Unsaltedbuttercanbeusedinplaceofthecreamofcoconut in the filling,but the flavorwillnotbethesame.MAKESABOUT2DOZEN

forthecookies:3cupsunsweetenedfinelyshreddedcoconut¾cupgranulatedsugar2largeeggwhites1teaspooncoconutextract⅛teaspooncoarsesalt

forthefilling:2tablespoonsunsaltedbutter,roomtemperature2tablespoonscreamofcoconutorunsaltedbutter,roomtemperature¼cupvegetableshortening¾cupconfectioners’sugar1teaspooncoconutextract

1. Make cookies: Stir together coconut, granulated sugar, egg whites,coconutextract,andsaltinalargebowl.Refrigerate,covered,untilcold,atleast1hourorovernight.

2.Preheatovento325°F.Formheapingteaspoonsofdough intoballs;space 1½ inches apart on baking sheets lined with parchment paper.Gently flatten to about 1½ inches in diameter. Bake cookies, rotatingsheets halfway through, until edges begin to turn golden, 9 to 10minutes.Transfercookiestowireracks;letcoolcompletely.

3.Makefilling:Putbutter,creamofcoconut,andshorteninginthebowlofanelectricmixerfittedwiththepaddleattachment.Mixonmedium

speed until smooth, about 1 minute. Add confectioners’ sugar andcoconutextract;mixuntilpaleandfluffy,about2minutes.

4.Assemblecookies:Placeaheapingteaspoonoffillingonthebottomofone cookie. Sandwich with another cookie. Repeat with remainingcookies and filling. Transfer to a platter; cover with plastic wrap.Refrigerate until filling is firm, about 30 minutes. Let stand at roomtemperature10minutesbefore serving.Cookiescanbestoredbetweenlayersofparchment inairtightcontainersatroomtemperatureupto3days.

Snickerdoodles,ChewyMolassesCrinkles

The origin of the name of these homey, drop-style cookies isunclear,butrecipesforthemappearinearly-twentieth-centuryAmerican cookbooks and newspapers. After rolling balls ofdough in cinnamon sugar, give them ample room on bakingsheets;theyspreadquiteabit.MAKESABOUT1½DOZEN

2¾cupsall-purposeflour2teaspoonsbakingpowder½teaspooncoarsesalt1cup(2sticks)unsaltedbutter,roomtemperature1½cupsplus2tablespoonssugar2largeeggs2teaspoonsgroundcinnamon

1. Preheat oven to 350°F. Sift together flour, baking powder, and saltinto a bowl. Put butter and 1½ cups sugar in the bowl of an electricmixer fitted with the paddle attachment. Mix on medium speed untilpale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low;graduallymixinflourmixture.

2.Stirtogethercinnamonandremaining2tablespoonssugarinasmallbowl. Shapedough into twenty1¾-inchballs; roll in cinnamon sugar.Space3inchesapartonbakingsheetslinedwithparchmentpaper.

3.Bakecookies,rotatingsheetshalfwaythrough,untiledgesaregolden,12to15minutes.Letcoolonsheetsonwireracks.Cookiescanbestoredbetweenlayersofparchmentinairtightcontainersatroomtemperatureupto3days.

Thoughtheyhavealltheflavorsofgingerbread,thesecookiesare softer and chewier than cutout varieties, such as theGingerbread Snowflakes. They are as easy to prepare asGrammy’s Chocolate Cookies, with a similar old-fashionedappeal.MAKESABOUT2DOZEN

½cup(1stick)unsaltedbutter,roomtemperature1cuppackedlightbrownsugar½cupgranulatedsugar,plus¼cupforrolling2largeeggs½cupunsulfuredmolasses2tablespoonsvegetableoil2cupsall-purposeflour1teaspoonbakingsoda1teaspoongroundcinnamon1teaspoongroundginger1teaspoongroundallspice½teaspooncoarsesalt

1.Putbutter,brownsugar,and½cupgranulatedsugarinthebowlofan electric mixer fitted with the paddle attachment. Mix on mediumspeeduntilsmooth,about3minutes.Mixineggsoneatatime,followedbythemolassesandoil.

2.Reducespeedtolow;graduallymixinflour,bakingsoda,cinnamon,ginger, allspice, and salt. Cover dough with plastic wrap; refrigerateuntilfirm,about1hourorovernight.

3. Preheat oven to 325°F. Put remaining¼ cup granulated sugar in abowl.Usinga1¾-inchicecreamscoop,formballsofdough.Rollballsinsugar to coat, and space 3 inches apart on baking sheets lined withparchment paper. Bake, rotating sheets halfway through, until cookies

are flat and centers are set, about 17minutes. Let cool completely onsheetsonwireracks.Cookiescanbestoredbetweenlayersofparchmentinairtightcontainersatroomtemperatureupto5days.

ApricotWindows

Withsweetapricotjamatopathin,butterydoughandapipedlatticetopping,thisbarcookieisaslovelytolookatasitistoeat.MAKES4DOZENBARSOR2DOZENSQUARES

2¼cupsapricotjam,roomtemperature3½cupsall-purposeflour1⅓cupsyellowcornmeal¾teaspoonsalt2¼cups(4½sticks)unsaltedbutter,roomtemperature1½cupssugar3largeeggs,roomtemperatureVegetableoilcookingspray

1.Preheatovento375°F.Lightlycoatan11by17-inchrimmedbakingsheetwithcookingspray,andlinebottomwithparchmentpaper.

2.Spoonjamintoabowl,andbeatwitharubberspatulatosmoothouttexture;setaside.Inanotherbowl,whisktogetherflour,cornmeal,andsalt.

3. In the bowl of an electricmixer fittedwith the paddle attachment,beat butter and sugar onmedium speed until light and fluffy, 2 to 3minutes. Add eggs one at a time, beating until smooth after eachaddition. Reduce speed to low, add reserved flour mixture, and beatuntilthoroughlycombined.Remove1¾cupsofthedough;useittofillapastrybag fittedwith aplain round tip (suchasAteco#11). Fold theendovertokeepdoughfromdryingout.

4. Using an offset spatula, spread the remaining dough into preparedpanasevenlyandsmoothlyaspossible.Bakeuntilgoldenbrown,about20minutes.

5.Removepanfromoven,andtransfertoaheatproofsurface.Usingan

offset spatula, spread jam on top in an even layer. Using a preparedpastrybag,pipeparallellinesofdoughspaced1inchapartoverthejam.Pipe perpendicular lines of dough at 1-inch intervals over first lines.Place in oven and bake until golden, 20 to 25minutes, rotating sheethalfwaythrough.Transfertoawireracktocool.Cutinto1½by3-inchbarsor3-inchsquares.Cookiescanbestoredinsinglelayersinairtightcontainersatroomtemperatureupto3days.

Old-FashionedSugarCookies

These big cookies have two coats of sanding sugar, whichcreateadelicatecrustthatsparkles.Thecrunchycoatinggiveswaytoasoftcookiewithbright,lemonyflavorineachbite.MAKESABOUT1½DOZEN

3cupsall-purposeflour1teaspoonbakingsoda¼teaspooncoarsesalt1¾cupsgranulatedsugar¼cuppackedlightbrownsugar1tablespoonfinelygratedlemonzest1cup(2sticks)unsaltedbutter,roomtemperature2largeeggs1tablespoonfreshlemonjuiceSandingsugar,forsprinkling

1.Preheatovento350°F.Sifttogetherflour,bakingsoda,andsalt.

2. Put sugars and zest in thebowlof an electricmixer fittedwith thepaddleattachment.Mixonmediumspeed30seconds.Addbutter;mixuntilpaleandfluffy,about1minute.Mixineggsoneatatime,andthenthelemonjuice.Reducespeedtolow;graduallymixinflourmixture.

3.Usinga2-inch icecreamscoop,dropdoughontoparchmentpaper–lined baking sheets, spacing 3 inches apart. Flatten cookies slightly;sprinkle with sanding sugar. Lightly brush with a wet pastry brush;sprinklewithmoresandingsugar.

4.Bakecookiesuntilgolden,about15minutes,rotatingsheetshalfwaythrough. Transfer cookies to wire racks using a spatula; let coolcompletely. Cookies can be stored in airtight containers at roomtemperatureupto3days.

RaisinBars

These bars are more rustic than traditional dried fruit bars,since they are covered with a crumbly oat topping beforebaking.Youcansubstitutechoppeddriedfigsordatesfortheraisins.MAKESABOUT3DOZEN

Unsaltedbutter,roomtemperature,forbakingsheet

forthefilling:2cupsraisins(about13ounces)1cupgranulatedsugar1teaspooncornstarch1cupcoldwater½cupapplecider

forthedough:2½cupsall-purposeflour1¼teaspoonsbakingsoda1¼teaspoonscoarsesalt1¼cupsvegetableshortening1¼cupspackedlightbrownsugar1largeegg1¼teaspoonspurevanillaextract2½cupsold-fashionedrolledoats

1.Preheatovento350°F.Buttera10by15-inchrimmedbakingsheet.Linebottomwithparchmentpaper,andbutterparchment.

2.Makefilling:Pulseraisinsandsugarinafoodprocessoruntilalmostpureed.Transfertoasaucepan.Whiskcornstarchintocoldwater;whiskintoraisinmixture.Stirincider.Simmerovermedium-lowheat,stirringoccasionally, until mixture thickens and sugar has dissolved, about 6minutes.Letcoolcompletely.

3.Makedough:Whisk together flour,baking soda,andsalt inabowl.Put shortening in the bowl of an electricmixer fittedwith the paddleattachment.Mixonmediumspeeduntil smooth.Addbrownsugarandmixuntilpaleandfluffy,2to3minutes.Addeggandvanilla,andmixuntilcombined.Reducespeedtolow.Addflourmixture;mixuntil justcombined.Mixinoats.

4. Press half the dough into prepared baking sheet. Using an offsetspatula, spread raisin filling evenly over top of dough. Crumbleremaining dough on top of filling using your fingers, gently pressingdown so that topping covers filling. Bake, rotating sheet halfwaythrough, until top is golden brown, about 35 minutes. Let coolcompletelyinsheetonawirerack.Cutinto2-inchsquares.Barscanbestored between layers of parchment in airtight containers at roomtemperatureupto5days.

OatmealRaisinCookies

Toasted wheat germ and a generous amount of raisinsmakethese cookies hearty. You can substitute an equalmeasure ofdried cranberries, sour cherries, or chopped apricots for theraisins. Tomake oatmeal–chocolate chunk cookies, substitute12 ounces good-quality chocolate, coarsely chopped, for theraisins.MAKESABOUT5DOZEN

3cupsold-fashionedrolledoats1cupplus2tablespoonsall-purposeflour½cuptoastedwheatgerm1teaspoonbakingsoda1teaspoonbakingpowder½teaspoongroundcinnamon½teaspooncoarsesalt1cup(2sticks)unsaltedbutter,roomtemperature1cupgranulatedsugar1cuppackedlightbrownsugar2largeeggs1teaspoonpurevanillaextract1½cupsraisins

1.Preheatovento350°F.Stir togetheroats, flour,wheatgerm,bakingsoda,bakingpowder,cinnamon,andsaltinalargebowl.

2.Putbutterandsugarsinthebowlofanelectricmixerfittedwiththepaddleattachment.Mixonmediumspeeduntilpaleandfluffy,about5minutes.Mixineggsandvanilla.Reducespeedtolow.Addoatmixture;mixuntiljustcombined.Mixinraisins.

3. Using a 1½-inch ice cream scoop, drop dough onto baking sheetslinedwithparchmentpaper,spacing2inchesapart.Flattenslightly.

4. Bake until golden and just set, about 14minutes, rotating halfwaythrough.Letcoolonsheetsonwireracks5minutes.Transfercookiestowire racks; let cool completely. Cookies can be stored in airtightcontainersatroomtemperatureupto3days.

AlmondMacaroons

Someclaim thatmacaroonswere firstmade inVeniceduringthe Renaissance, gaining their name from the Italianmaccherone,or“finepaste.”Otherssaythattheoriginalrecipecame from a monastery in France. Whatever its origin, thecombinationofalmondpaste,sugar,andeggwhitesproducesacookiewithacracklyouterlayerandachewycenter.MAKES1DOZEN

4ouncesalmondpaste(about5½tablespoons)½cupconfectioners’sugar,plusmorefordustingPinchofcoarsesalt

1largeeggwhite¼teaspoonpurevanillaextract¼cupslicedalmonds

1.Preheatovento300°F.Putalmondpaste,sugar,andsaltinthebowlofanelectricmixerfittedwiththepaddleattachment.Mixonmediumspeeduntil crumbly, about3minutes.Addeggwhite andvanilla.Mixuntilsmoothandthickened,about3minutes.

2.Dropbatterbytablespoonsontobakingsheetslinedwithparchmentpaper,spacing2inchesapart.Placetwoalmondslicesoneachmoundofdough.Bakeuntilcookiesaregoldenbrown,20to25minutes,rotatingsheetshalfwaythrough.

3.Letcoolcompletelyonawire rack.Justbefore serving, lightlydustcookieswithconfectioners’sugar.Cookiescanbestoredbetweenlayersofparchmentinairtightcontainersatroomtemperatureupto3days.

RaspberryCreamSandwiches

A filling made with sweetened pureed berries, heavy cream,and white chocolate is tucked between two vanilla-beancookies.MAKES3DOZEN

forthecookies:1¾cupsall-purposeflour1teaspoonbakingsoda½teaspooncoarsesalt10tablespoons(1¼sticks)unsaltedbutter,roomtemperature1½cupssugar1largeegg2teaspoonspurevanillaextract1vanillabean,halvedlengthwise,seedsscrapedandreserved

forthefilling:1⅓cupsfreshraspberries(½pint)2teaspoonssugar7½ouncesbest-qualitywhitechocolate,coarselychopped⅓cupheavycream

1. Preheat oven to 350°F.Make cookies:Whisk together flour, bakingsoda, and salt. Put butter and sugar in the bowl of an electric mixerfittedwiththepaddleattachment.Mixonmedium-highspeeduntilpaleandfluffy,about2minutes.Addegg,vanillaextract,andvanillaseeds;reserve bean for another use.Mix until smooth. Reduce speed to low;graduallymixinflourmixture.

2.Usinga1-inchicecreamscoop,dropdoughontobakingsheetslinedwith parchment paper, spacing 2 inches apart. Bake, rotating sheetshalfwaythroughuntilgoldenandjustset,8to10minutes.Letcoolonparchmentonwireracks.

3.Make filling: Puree raspberries and sugar in a food processor. Pourmixturethroughafinesieveintoasmallbowl,pressingtoextractjuice;discardseeds.

4.Meltwhitechocolateinaheatproofbowlsetoverapanofsimmeringwater.Removefromheat;whiskincreaminaslow,steadystream.Addreserved raspberrymixture; slowly whisk until pale, about 3minutes.Refrigerate30minutes.

5.Assemblecookies:Spread1tablespoonfillingontothebottomofonecookie; sandwich with another. Repeat. Cookies can be refrigeratedbetweenlayersofparchmentinairtightcontainersatroomtemperatureupto2days.

PistachioLemonDrops

The six ingredients called for here come together in adelightful cookie. Pistachios and lemon juice make a greatflavorcombination,andtheeggwhitegivesasofttexture.MAKESABOUT2DOZEN

1largeeggwhitePinchofcoarsesalt

1cuptoastedsaltedpistachios,finelychopped(about4½ounces)1cuppackedlightbrownsugar

1tablespoonall-purposeflour½teaspoonfreshlemonjuice

1. Preheat oven to 325°F. Put egg white and salt in the bowl of anelectricmixer fitted with the whisk attachment, andmix onmedium-highspeeduntilstiffpeaksform.Reducespeedtomedium;mixinnutsandbrownsugar,thenflourandlemonjuice.

2. Using a 1¼-inch ice cream scoop, drop dough onto baking sheetslined with parchment paper, spacing 2 inches apart. Bake cookies,rotating sheets halfway through, until edges are golden, 10 to 12minutes.Letcoolonsheetsonwireracks.Cookiescanbestoredbetweenlayersofparchment inairtightcontainersatroomtemperatureupto3days.

Cream-FilledChocolateSandwiches

Ifyoulike,rollthesidesofthefilledcookiesincrushedcandycanes or finely choppednuts. Thedough canbemade aheadand chilled, wrapped well in plastic, for up to one week orfrozen for up to one month; let thaw completely beforeproceedingwiththerecipe.MAKESABOUT2½DOZEN

1¼cupsall-purposeflour¾cupunsweetenedDutch-processcocoapowder1teaspoonbakingsoda¼teaspoonbakingpowder¼teaspoonsalt1½cupssugar,plusmoreforflatteningcookies10tablespoons(1¼sticks)unsaltedbutter,roomtemperature1largeegg,roomtemperatureVanillaCreamFilling(recipefollows)

1.Preheatovento375°F.Intoabowl,sifttogetherflour,cocoapowder,bakingsoda,bakingpowder,andsalt.

2. In the bowl of an electricmixer fittedwith the paddle attachment,creamsugarandbutteruntillightandfluffy,about2minutes.Addegg;beattocombine.Withmixeronlowspeed,graduallyaddflourmixture;continuebeatinguntildoughiswellcombined.

3.Usinga1¼-inch icecreamscoop,dropdoughontoparchment-linedbakingsheetsabout2inchesapart.Dipbottomofaglassinsugar;pressto flatten cookies to about ⅛ inch thick. (You may need to carefullyremovedoughfromglasswithathinmetalspatula.)4.Transfertoovenand bake until cookies are firm, 10 to 12 minutes, rotating sheetshalfway through. Transfer baking sheets to wire racks to coolcompletely.

5. Place cream filling in a pastry bag fitted with a coupler, and pipe

about 1 tablespoon filling onto the flat side of half the cookies. Placeremainingcookiesontop,andgentlypressoneachtosqueezefillingtoedges. Filled cookies can be stored in airtight containers at roomtemperatureupto2days.

VANILLACREAMFILLINGMAKESABOUT1CUP

½cup(1stick)unsaltedbutter,roomtemperature½cupsolidvegetableshortening3½cupsconfectioners’sugar1tablespoonpurevanillaextract

Withanelectricmixer,creambutterandshorteninguntilwellcombined.On lowspeed,graduallyaddconfectioners’ sugarandcontinuebeatinguntillightandfluffy,about2minutes.Addvanillaandbeattocombine.Setasideatroomtemperatureuntilreadytouse.

DateTriangles

Pastry-like in texture and appearance, these cookies pair theintensesweetnessofdateswiththedelicateflavorofalmonds.Thefillingisenhancedbyfreshorangezestandjuice,aswellas orange-flower water; look for the latter in specialty foodsshopsandMiddleEasternmarkets.MAKESABOUT1½DOZEN

1¼cupsall-purposeflour¼cupsugarPinchofsalt

1tablespoonfinelygratedorangezest½cup(1stick)unsaltedbutter,cutinsmallpieces2teaspoonsorange-flowerwater(optional)3tablespoonsicewater¾cupdates,preferablyMedjool,pitted⅓cupslicedalmonds,plusmoreforgarnish2tablespoonsfreshorangejuice½teaspoonwholemilk2tablespoonshoney

1.Inafoodprocessor,combineflour,sugar,salt,andhalfthezest;pulsetocombine.Addbutter;pulseuntilmixtureiscrumbly.Combineorange-flowerwater, if using, and icewater; drizzle overmixture. Pulse untildoughjustcomestogether.Chill,covered,for20minutes.

2. In the clean bowl of a food processor, combine dates, almonds,remainingzest,andorangejuice;pulsetocoarselychop.

3.Heatovento350ºF.Formdoughinto1½-inch-diameterballs;flatteninto3½-inchcircles.Place1heapingteaspoondatefillingoneach.Foldsides toward centers, making triangles; press to flatten slightly. Placepastries 2 inches apart on baking sheets lined with parchment paper;pressagain.

4.Inasmallbowl,whisktocombinemilkandhoney;brushonpastries.Arrange 3 sliced almonds on each pastry. Bake until golden, 30 to 40minutes, rotating sheets halfway through. Transfer pastries to a wirerack; brush with glaze again. Let stand 15 minutes before serving.Cookiescanbekeptinanairtightcontaineratroomtemperatureupto3days.

DarkChocolateCookieswithSourCherries

Wecan’t seemtogetenoughof the flavorof sourcherries inour test kitchen.Here they are generously added to a doughrichwithbittersweetchocolateandcocoa.Theresultisadeep,dark,utterlydeliciouscookiewithunexpectedtartnessineverybite.MAKESABOUT3DOZEN

1¾cupsall-purposeflour1¼cupsunsweetenedDutch-processcocoapowder2teaspoonsbakingsoda¼teaspoonsalt1¼cups(2½sticks)unsaltedbutter,roomtemperature1¼cupsgranulatedsugar¾cupfirmlypackeddarkbrownsugar2largeeggs¼teaspoonpurevanillaextract12ouncesbittersweetchocolate,coarselychopped1½firmlypackedcupsdriedsourcherries(9ounces)

1.Preheatovento350°F.Linetwobakingsheetswithparchmentpaper.

2.Inabowl,sifttogethertheflour,cocoapowder,bakingsoda,andsalt.

3. In the bowl of an electricmixer fittedwith the paddle attachment,creamthebutterandsugarsuntilfluffy.Addeggsandvanilla;beatuntilwellcombined.Addtheflourmixture,andbeatonlowspeeduntiljustcombined.Donotoverbeat.Withawoodenspoon,foldinchocolateandcherries.(Doughcanbefrozenatthispoint,wrappedwellinplastic,upto 1month; thaw completely before baking.)4. Form balls of dough,eachabout¼cup;placeballsonpreparedbakingsheetsabout3inchesapart. Bake until puffed and cracked, 9 to 11minutes, rotating sheetshalfwaythrough.Transfertoawireracktocoolcompletely.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto3days.

FigPinwheels

If you’re in a hurry, you can simplify this recipe by using ahigh-quality, chunky store-bought jam in place of thehomemadefigfilling.MAKESABOUT6½DOZEN

forthedough:2½cupsall-purposeflour,plusmorefordusting1teaspooncoarsesalt½teaspoonbakingsoda1cup(2sticks)unsaltedbutter,roomtemperature½cupgranulatedsugar½cuppackedlightbrownsugar2largeeggs

forthefilling:1¾cupsdriedfigs,stemmed(about8ounces)1cupgoldenraisins(about4ounces)1cupapplejuice1cupfreshorangejuice

1.Make dough: Sift together flour, salt, and baking soda into a largebowl.Putbutterandsugarsinthebowlofanelectricmixerfittedwiththe paddle attachment. Mix on medium speed until smooth, about 3minutes. Mix in eggs. Reduce speed to low; gradually mix in flourmixture.Dividedoughinhalf;wrapeachhalfinplastic.Refrigerateuntilfirm,about1hourorovernight.

2. Transfer one of the dough halves to a lightly floured piece ofparchmentpaper.Rollouttoa10by12-inchrectangle;trimedgeswithaknife.Repeatwith remainingdoughhalf.Transfer each rectangleonparchmenttoabakingsheet.Refrigerate30minutes.

3.Makefilling:Bringfigs,raisins,andjuicestoasimmerinasaucepan

overmedium-high heat. Reduce heat tomedium. Cook, stirring often,until fruit has softened and only a few tablespoons of liquid remain,about 25minutes. Let cool completely. Transfer figmixture to a foodprocessorandpureeuntilsmooth.

4.Spreadhalfthefillingovereachrectangle.Startingwithalongside,roll dough into a log.Wrap each log in plastic; refrigerate until firm,about1hourorovernight.

5.Preheatovento350°F.Cutlogsinto¼-inch-thickslicesusingasharpknife, transferring to baking sheets lined with parchment paper (andreshaping into rounds, if needed) as youwork. Bake cookies, rotatingsheets halfway through, until edges turn golden brown, about 15minutes.Letcoolonsheetsonwireracks.Cookiescanbestoredbetweenlayersofparchment inairtightcontainersatroomtemperatureupto3days.

HOWTOROLLPINWHEELSAfterspreadingfillingoverchilleddough,gentlybuttightlyrollthedough,startingwithalongside,intoalog.Wrapinplastic;chill1hourorovernight.Tokeeppinwheelsfromflatteningononeside,removethe log fromtherefrigerator fromtime to time,androll itagainona flat surface.Thencut the log into¼-inch-thickrounds,rerollingitasneededtoretainshape.

IcedHermits

Hermits,whichoriginatedincolonialNewEngland,supposedlygained their name because the flavor of the cookie improvesafterbeingstowedaway—likeahermit—forafewdays.Thesebars, toppedwith brown sugar icing and candied ginger, arebesteatenadayortwoafterthey’rebakedsotheflavorshaveachancetodeepen.MAKESABOUT3DOZEN

forthecookies:½cup(1stick)unsaltedbutter,roomtemperature,plusmoreforbakingsheet

1¾cupsall-purposeflour¾teaspoonbakingpowder¾teaspoonbakingsoda1tablespoongroundginger1teaspoongroundcinnamon½teaspoonfreshlygratednutmeg¼teaspooncoarsesalt¼teaspoonfreshlygroundpepperPinchofgroundcloves

1¼cupspackeddarkbrownsugar1largeeggplus1largeeggyolk¼cupunsulfuredmolasses1cupchoppedcandiedginger,cutinto¼-inchpieces¾cupraisins

fortheicing:¼cuppackedlightbrownsugar2tablespoonswholemilk,plusmoreifneeded2tablespoonsunsaltedbutter1teaspoonpurevanillaextract1cupsiftedconfectioners’sugar,plusmoreifneeded

1.Preheatovento350°F.Buttera10by15-inchrimmedbakingsheet.Linebottomwithparchmentpaperandbutterparchment.

2. Make cookies: Whisk flour, baking powder, baking soda, groundginger,cinnamon,nutmeg,salt,pepper,andclovesinabowl.

3. Put butter in the bowl of an electric mixer fitted with the paddleattachment.Beatonmediumspeeduntilsmooth.Addbrownsugar;mixuntilpaleandfluffy,about2minutes.Mix inwholeeggandyolk,andmolasses.Reducespeedtolow;graduallymixinflourmixture.Mixin½cupcandiedgingerandtheraisins.

4.Spreaddoughevenlyontopreparedbakingsheet.Bake,rotatingsheethalfwaythrough,untilfirm,18to22minutes.Coolcompletelyinbakingsheetonawirerack.

5. Make icing: Put brown sugar, milk, and butter in a saucepan overmedium heat. Cook, stirring constantly, until butter has melted andsugar has dissolved. Remove from heat; whisk in vanilla andconfectioners’sugar.If icingistoothicktodrizzle,stirinmoremilk,ateaspoonatatime.Ificingistoothin,stirinmoreconfectioners’sugar,ateaspoonatatime.Letcoolslightly.

6. Drizzle bars with icing; sprinkle with remaining ½ cup candiedginger.Let standuntil icinghas set,about15minutes.Cut into2-inchsquares.Barscanbestoredinsinglelayersinairtightcontainersatroomtemperatureupto5days.

Gingersnap-RaspberrySandwiches

Thesubtlebutdistincttasteofgingerpairswellwithraspberryjam. Apricot makes an equally delicious filling. Or, trysandwichingthecookieswithrichchocolateganache(recipe).MAKES2DOZEN

½cup(1stick)unsaltedbutter,roomtemperature¼cupvegetableshortening2cupssugar2cupsall-purposeflour2teaspoonsbakingsoda1teaspoongroundcinnamon1tablespoongroundginger¼cuppuremaplesyrup1largeegg,beaten1cupraspberryjam

1. Position rack in center of oven, and preheat oven to 375°F. Line abakingsheetwithparchmentpaper.

2. In the bowl of an electricmixer fittedwith the paddle attachment,creambutter,shortening,and1cupsugaronmediumspeed.Inabowl,sifttogethertheflour,bakingsoda,cinnamon,andginger.

3.Addmaplesyruptobuttermixture;beattocombine.Beatinegguntilwell combined. Reduce speed to low; slowly add the reserved flourmixture,alittleatatime,untilwellblended.

4.Placeremainingcupsugarinabowl.Measure2teaspoonsdough;rollinto a ball. Roll dough in sugar; transfer to prepared baking sheet.Repeat, spacing balls 3 inches apart. Bake until golden, about 12minutes, rotating halfway through. Transfer cookies to a wire rack tocool.Formandbaketheremainingdough.

5.Spreadabout2teaspoonsjamoverhalfofthecookies;placeasecond

cookie on top of jam-covered ones,making sandwiches. Filled cookiesarebesteatenthesameday;unfilledcookiescanbestoredinanairtightcontaineratroomtemperatureupto1week.

When it comes to texture, cookies with just therightamountofcrumbleareanold-worldclassic.InScotland there’s shortbread; in Italy, twice-bakedbiscotti; and in France, the sablé—which literallymeans “sandy.” The success of many of theserecipesdependsonalargeamountofbutter,whichinterrupts gluten formation. (Gluten is producedwhenliquidsmixwiththeproteininflour,creatingthe framework for dough.) Coating these proteinswithfatshortenstheglutenstrands(thusthename“shortbread”), which in turn keeps the cookiescrumbly.Manyofthedelicaciesinthissectionkeepwell—and, in some cases, taste even better a fewdaysaftertheyarebaked—makingthemtheperfecttreattohaveonhandwhenguestspopinforavisit.

Here a free-form doughwheel is scored, baked, and cut intogenerous wedges. We love the combination of hazelnut andorange, but you can use this dough as a building block forother flavorful add-ins—such as ground almonds and lemonzest.(seephotograph)MAKES2DOZEN

1½cupshazelnuts(about6ounces),toasted,skinsremoved1¼cupsall-purposeflour,plusmorefordusting½cupplus2tablespoonsgranulatedsugar10tablespoons(1¼sticks)unsaltedbutter,meltedandcooled1½teaspoonsfinelygratedorangezest¼teaspooncoarsesalt2tablespoonssandingsugar

1.Preheatovento350°Fwithracksinupperandlowerthirds.Processnutsinafoodprocessoruntilfinelychopped,about20seconds(donotoverprocess).Transfernutstoalargebowl;addflour,granulatedsugar,butter, zest, and salt.Mixwith hands until dough just comes togetherandformsaball.

2.Halvedough;shapeeachintoadisk.Transfertoabakingsheetlinedwithparchmentpaper.Withlightlyflouredhands,shapeonediskintoa7-inchroundandscoretomark12equalwedges(donotcutallthewaythrough). Sprinkle with 1 tablespoon sanding sugar. Repeat withremainingdiskandsandingsugar.

3.Bake,rotatinghalfwaythrough,untilgoldenbrown,15to20minutes.While shortbread is warm, cut wedges to separate completely. Letwedgescoolslightlyonsheets,thentransfertoaracktocoolcompletely.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto1week.

AlmondHorns

Thisconfectioners’sugar–dustedbuttercookiegetsitscrunchy,crumbly texture from finely ground toasted almonds—and itsname from its characteristic curve. Take care not tooverprocessthealmonds.MAKESABOUT3DOZEN

2½cupsall-purposeflour½teaspoonbakingpowder1½teaspoonscoarsesalt1cup(2sticks)unsaltedbutter,roomtemperature1¼cupsconfectioners’sugar,sifted,plusmorefordusting1largeegg2teaspoonspurevanillaextract¼teaspoonpurealmondextract1cupwholerawalmonds,toastedandfinelygroundinafoodprocessor

1.Whisktogetherflour,bakingpowder,andsaltinabowl.

2.Putbutter andconfectioners’ sugar in thebowlof anelectricmixerfittedwiththepaddleattachment.Mixonmediumspeeduntilpaleandfluffy,about2minutes.Mix ineggandextracts.Reduce speed to low.Mix in flourmixtureandalmondsuntil just combined.Wrapdough inplastic;refrigerateuntilfirm,about30minutes.

3.Preheatovento350°F.Roll1tablespoonofdoughintoa4-inch-longlog; gently shape into a horseshoe. Repeat with remaining dough.Transfertobakingsheetslinedwithparchment.

4. Bake cookies until pale golden, about 20 minutes, rotating sheetshalfwaythrough.Transfercookiestowireracks;letcoolcompletely.Siftconfectioners’ sugar over cookies. Cookies can be stored in an airtightcontaineratroomtemperatureupto3days.

ClassicShortbread

Shortbreadistheultimateexpressionoffourbuildingblocksofbaking: butter, sugar, flour, and salt. In this variation, thedoughispressed intoa flutedtartpanto formpetticoat tails,which got their name either from their likeness to frillyunderskirtsoramispronunciationoftheFrenchpetites gatelles(littlecakes).MAKES8

2cupsall-purposeflour1¼teaspoonscoarsesalt1cup(2sticks)unsaltedbutter,roomtemperature,plusmoreforpan¾cupconfectioners’sugar

1.Sifttogetherflourandsaltintoabowl.Putbutterintothebowlofanelectricmixer fittedwith the paddle attachment.Mix onmedium-highspeed until fluffy, 3 to 5 minutes, scraping down sides of bowl.Gradually add confectioners’ sugar; beat until pale and fluffy, about 2minutes.Reducespeedto low.Addflourmixtureallatonce;mixuntiljustcombined.

2.Preheatovento300°F,withrackinupperthird.

3.Usingplasticwrap,pressdoughintoabuttered10-inchflutedtartpanwitharemovablebottom.Withplasticondough,refrigerate20minutes.Remove plastic wrap. Cut out a round from center using a 2¼-inchcookie cutter; discard. Put cutter back in center. Cut dough into eightwedgeswithaparingknife.Usingawoodenskewer,prickalloverat¼-inchintervals.

4.Bakeuntilgoldenbrownand firm incenter, about1hour.Transferpantoawirerack.Recutshortbreadintowedges;letcoolcompletelyinpan.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto2weeks.

ChocolateCharms

Thedustingofcocoaontheselittlecookies,muchlikethatona chocolate truffle, may seem to promise a similar velvetyinterior, but the illusion is fleeting. One bite reveals theunmistakablecrumblytextureofshortbread.Ifgivingasagift,enclose about three tablespoons of cocoa powder in a smallbag,alongwithinstructionsfordusting.MAKESABOUT3DOZEN

2cupsall-purposeflour¼cupunsweetenedcocoapowder,plusmorefordusting¼teaspoonsalt1cup(2sticks)unsaltedbutter,roomtemperature¾cupsugar1teaspoonpurevanillaextract(optional)

1.Sifttogetherflour,cocoa,andsaltintoabowl.

2. Placebutter in thebowlof an electricmixer fittedwith thepaddleattachment. Beat onmedium speed until fluffy, about 5minutes. Addsugar, and beat about 2 minutes more, until very light in color andfluffy,occasionallyscrapingdownthesidesofthebowlwithaspatula.Add vanilla, if using. Add flour mixture, and combine on low speed,scrapingwith spatula if necessary, until flour is just incorporated anddough sticks togetherwhen squeezedwith fingers. Form dough into aflatteneddisk;wrapinplastic.Chilluntilfirm,atleast1hour.

3.Preheatovento325°F.Linetwobakingsheetswithparchmentpaper.

4.Usingaspoon,formdoughinto1-inchballs;placeonpreparedbakingsheet.Bakeuntilfirm,20to25minutes,rotatinghalfwaythrough.Coolcompletely onwire rack. Dustwith cocoa powder just before serving.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto1week.

MexicanWeddingCookies

VariationsontheMexicanweddingcookieshowupamongthefoodsofothercountries, includingGreeceandRussia.Allareformedfrombutter-andnut-richdough;oncebakedthecookiesarecompletelycoveredinconfectioners’sugar.MAKESABOUT1½DOZEN

5ounceswholeblanchedalmonds(1cup),plus40morefordecorating2cupsplus2tablespoonsall-purposeflour¼teaspoonsalt½teaspoongroundcinnamon1cup(2sticks)unsaltedbutter,roomtemperature2¼cupssiftedconfectioners’sugar1teaspoonpurevanillaextract½teaspoonpurealmondextract1largeeggwhite,beaten

1. Preheat oven to 350°F. Spread 1 cup almonds on a rimmed bakingsheet; toast until fragrant, about 12 minutes, stirring occasionally.Transfertoashallowbowlandsetasidetocool.

2.Placetoastedalmonds,flour,salt,andcinnamoninthebowlofafoodprocessor;processuntilnutsarefinelychopped,about1minute.

3. In the bowl of an electricmixer fittedwith the paddle attachment,mix the butter and 1 cup confectioners’ sugar onmedium speed untillightandfluffy,about4minutes.Addvanillaandalmondextracts;beatuntil combined. Add the chopped-almondmixture; beat on low speeduntildoughjustcomestogether.

4. Roll dough into twenty 1½-inch-diameter balls; place on two cleanbakingsheets,spacing2inchesapart.Flatteneachballslightly.

5.Placethe40remainingwholealmondsand1tablespoonbeateneggwhiteinasmallbowl;tosstocoat.Presstwoalmondsintotopofeach

cookie.

6. Bake cookies until lightly browned around the edges, about 25minutes,rotatinghalfwaythrough.Transfersheetstoawirerack;letrestuntilcookiesarecoolenoughtohandle.

7. Place remaining 1¼ cups confectioners’ sugar in a fine-mesh sieve.Siftsugarovercookies,reservinganyremainingsugar.Returncookiestobakingsheets.Letcookiescool15minutes,andcoatwith sugaragain.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto1week.

Dried-CranberryShortbreadHearts

Thissimpleshortbreadisfirstbakedinasquarepanandthencutintoheartshapes.Forvariation,otherdriedfruitsorminichocolatechipscanbesubstitutedforthecranberries.MAKESABOUT1DOZEN

1cup(2sticks)unsaltedbutter,roomtemperature¾cupsiftedconfectioners’sugar1teaspoonpurevanillaextract2cupssiftedall-purposeflour½teaspooncoarsesalt½cupfinelychoppeddriedcranberries

1.Preheatovento325°Fwithrackincenter.Putbutter,confectioners’sugar,vanilla,flour,andsaltinalargemixingbowl.Stirtogetherwithawooden spoon until combined but not too creamy. Stir in driedcranberries.

2.Pressdoughevenlyintoan8-inchsquarebakingpan.Bakeuntilfirmandpale golden, about 30minutes. Let cool on awire rack, about 20minutes.

3.Runaknifearoundedges;removeshortbreadandtransfer,rightsideup, toawork surface.Cutoutheartswitha2-inchheart-shapecookiecutter.Trimanystraybitsofcranberryfromedgeswithaparingknife.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto5days.

PecanLogs

To toast the pecans, spread them out in a single layer on arimmedbakingsheetandbakeat350°F,stirringoccasionally,untilfragrant,about10minutes.Takecarenottooverprocessthe nuts in step 1; you want them to be finely ground, notpaste-like.Ifdesired,siftconfectioners’sugarovercookiesjustbeforeserving.MAKESABOUT4DOZEN

2cupspecans(about5¼ounces),toasted2½cupsall-purposeflour½teaspoonbakingpowder1½teaspoonscoarsesalt1cup(2sticks)unsaltedbutter,roomtemperature1¼cupsconfectioners’sugar,sifted1largeegg2teaspoonspurevanillaextract

1.Processpecansinafoodprocessoruntilfinelyground;setaside.

2.Whisk together flour,bakingpowder,andsalt inabowl.Putbutterandconfectioners’sugarinthebowlofanelectricmixerfittedwiththepaddleattachment;mixonmediumspeeduntilpaleandfluffy,about2minutes.Addeggandvanilla;mixuntilwellcombined.Reducespeedtolow. Add flour mixture and half of the ground pecans; mix until justcombined. Wrap dough in plastic; refrigerate until cold, about 30minutes.

3. Preheat oven to 350°F. Roll tablespoons of dough into 2-inch-longlogs. Roll logs in remaining pecans. Place on baking sheets linedwithparchment paper, spacing about 1 inch apart. Bake cookies, rotatingsheetshalfwaythrough,untilpalegoldenandslightlycracked,14to15minutes. Transfer logs towire racks to cool. Cookies can be stored inairtightcontainersatroomtemperatureupto3days.

IceboxSpiralsandBull’s-Eyes

Halfabatchofvanilladoughhascocoapowderadded;thewaythe doughs are shaped and cut showcases the two distinctflavorswithtwodesigns.Kidsparticularlyenjoymaking—andeating—thesecookies.MAKES34BULL’S-EYESAND28SPIRALS

1½cups(3sticks)unsaltedbutter,roomtemperature1¾cupssugar2eggsplus1largeeggwhite,lightlybeaten1teaspooncoarsesalt⅔cupwholemilk1tablespoonpurevanillaextract5cupsall-purposeflour,plusmoreforworksurface¼cupunsweetenedcocoapowder(notDutch-process)

1.Make dough: Put butter and sugar in the bowl of an electricmixerfittedwiththepaddleattachment;mixonmediumspeeduntilcreamy.Addwholeeggsandthesalt,andmixuntilcombined.Mixinmilkandvanilla.Reduce speed tomedium-low.Add floura littleata time,andmixuntiljustcombined.

2.Removehalfofthedoughfrommixer;setaside.Addcocoapowdertoremainingdough.Mixonlowspeeduntilcombined.

3. Form bull’s-eyes: Roll out one-quarter of the chocolate dough on alightlyflouredsurfacetoa12-inchrodabout¾inchthick.Transfertoabakingsheet;refrigerateuntilfirm,about20minutes.

4.Rollouthalfofvanilladoughonlightlyflouredparchmenttoa12by4-inch rectangle about ½ inch thick. (It should be as long as thechocolaterodandjustwideenoughtowraparoundtherod.)Transfertoabakingsheet,andrefrigerateuntilfirm,about20minutes.Brushtopofvanilladoughwitheggwhite,thenplacechocolaterodalonglengthofvanilla dough. Roll vanilla dough with your hands to enclose the

chocolaterod.Trimexcess.Gentlypinchdoughtoseal.Refrigerateuntilfirm,about20minutes.

5.Formspirals:Rolloutremainingchocolatedoughonalightlyflouredpiece of parchment paper to¼ inch thick. Roll out remaining vanilladough on a lightly floured piece of parchment paper to½ inch thick.Trimdoughstotwo9by6-inchrectangles.Refrigerateuntilfirm,about20minutes.

6.Brusheggwhiteontotopofeachrectangle,thenplacevanilladoughon top of chocolate dough. Starting at one long side, roll up dough.Gentlypinchandpress theedgeof the roll to seal it.Refrigerateuntilfirm,about20minutes.

7.Bakecookies:Preheatovento350°F.Cutlogscrosswiseinto¼-inch-thickrounds.Space1inchapartonbakingsheetslinedwithparchmentpaper. Bake until firm but not browned, 12 to 15 minutes, rotatingsheets halfway through. Let cool on sheets 3minutes, then transfer towire racks to cool completely. Cookies can be stored in airtightcontainersatroomtemperatureupto3days.

Springerle

These anise-flavored molded cookies originated hundreds ofyearsago;today,replicasofthetraditionalEuropeanmoldsareavailable in hundreds of designs. The cookies aremadewithlotsofeggs,whose leaveningeffectmayhavegiventhemthenamespringerle,whichmeans“littlejumper”inGerman.MAKES4TO5DOZEN

½teaspoonbakingpowder2tablespoonswholemilk6largeeggs,atroomtemperature6cupssiftedconfectioners’sugar,plusmorefordusting½cup(1stick)unsaltedbutter,roomtemperature½teaspoonsalt1teaspoonaniseextract1teaspoonfinelygratedlemonzest9cupssiftedcakeflour,plusmoreforworksurfaceifnecessary

1.Dissolvebakingpowderinmilkinasmallbowl.Puttheeggsinthebowlofanelectricmixerfittedwiththewhiskattachment.Beateggsonhigh speed until very thick and lemon colored, about 10 minutes.Graduallybeatinsugaruntilcreamyandsmooth.

2. Add butter, 1 tablespoon at a time, beating on high speed, untilcreamy. Add baking powder and milk, salt, anise extract, and lemonzest;beattocombine.

3.Add6cupsflour,1cupatatime,mixingonmedium-lowspeedaftereach addition.Remove frommixer and stir in 3more cups of flour, 1cupatatime,untildoughisstiffandwellcombined.

4. Transfer dough to a floured surface; knead by hand until dough issmoothandnotsticky,addingmoreflourifnecessary.Dividedoughinto4pieces;wrapwellinplasticwrap.

5. Dust a work surface with confectioners’ sugar; roll out 1 piece ofdough⅜inch thick.Usingapastrybrush,coataspringerlemoldwithconfectioners’ sugar. Pressmold into the dough; lift off. Using a pizzacutterorknife,cutoutcookieandslideitontoparchment-linedbakingsheets; repeat,arrangingcookiesby size,about1 inchapart.Let standuncoveredfor24hours.

6. Preheat oven to 220°F. Bake cookies, 1 sheet at a time, untilcompletelydry,about1hour.Theywillnottakeonanycolor.Transferto wire racks to cool. Cookies can be stored in airtight containers atroomtemperatureupto3weeks.

HOWTOFORMSPRINGERLE Tomake springerle, dough is rolled out on awork surface dustedwith confectioners’sugar,amoldispressedintothedough,andtheexcessistrimmedaway.

PecanMandelbrot

Mandelbrot comes from the German words for “almond”(Mandel) and “bread” (Brot). Our variation contains pecansinstead of almonds. As with biscotti, the dough is partiallybaked,sliced,andbakedagain.MAKES3½DOZEN

¾cupvegetableoil1¼cupssugar3largeeggs¾teaspooncoarsesalt1teaspoonpurevanillaextract3cupsall-purposeflour1teaspoonbakingpowder1teaspoonbakingsoda1cupchoppedpecans(about4ounces),toasted1teaspoongroundcinnamon

1.Preheatovento350°F.Putoil,1cupsugar,eggs,salt,andvanillainthebowlofelectricmixerfittedwiththepaddleattachment,andmixonmedium-lowspeeduntilcombined.

2. Sift together flour, baking powder, and baking soda into a bowl.Reducemixerspeedtolow.Addflourmixture;mixuntilcombined.Stirinpecans.

3.Dividedoughintothreeequalparts;shapeeachintoalonglogabout3 incheswide and1 inchhigh. Space logs4 inches apart on abakingsheet linedwith parchment paper. Bake logs until golden, puffed, andjust firm to the touch, about 35 minutes. Let cool slightly, 3 to 5minutes.

4.Transferlogstoacuttingboard.Withaserratedknife,gentlycutlogsinto ½-inch-thick slices. The cookies should still be slightly doughyinside.Workquickly,assliceswillcrumbleifallowedtocool.Transfer

slicestobakingsheetslinedwithparchmentpaper.

5. Mix remaining ¼ cup sugar and the cinnamon in a small bowl.Sprinklecookieswithcinnamon-sugarmixture.Bakeslicesuntilgoldenbrown and dry, about 15 minutes. Cookies can be stored in airtightcontainersatroomtemperatureupto1week.

LimeMeltaways

Therefreshingsweet-tartflavorofthesecrumblycookiesisjustright after a spicymeal. Other citrus juices and zests can besubstitutedforthelimejuiceandzest.MAKESABOUT5DOZEN

¾cup(1½sticks)unsaltedbutter,roomtemperature1cupconfectioners’sugarFinelygratedzestof2limes

2tablespoonsfreshlimejuice1tablespoonpurevanillaextract1¾cupsplus2tablespoonsall-purposeflour2tablespoonscornstarch¼teaspooncoarsesalt

1.Putbutterand⅓cupconfectioners’sugarinthebowlofanelectricmixerfittedwiththewhiskattachment,andmixonmediumspeeduntilpale and fluffy. Add the lime zest and juice and the vanilla, andmixuntilfluffy.

2.Whisk together flour, cornstarch, and salt in a bowl. Add to buttermixture,andmixonlowspeeduntiljustcombined.

3. Divide dough in half. Place each log on an 8 by 12-inch sheet ofparchment. Roll in parchment to form a log 1¼ inches in diameter,pressing a ruler along edge of parchment at each turn to narrow log.Refrigeratelogsuntilcoldandfirm,atleast1hour.

4.Preheatovento350°F.Removeparchmentfromlogs;cutinto¼-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined withparchment paper. Bake cookies until barely golden, about 13minutes,rotating sheetshalfway through.Transfercookies towire racks tocoolslightly,8to10minutes.Whilestillwarm,tosscookieswithremaining⅔cupsugarinaresealableplasticbag.Cookiescanbestoredinairtightcontainersatroomtemperatureupto2weeks.

Apple-CherryCrumbleBars

Toheightentheflavorofapplesinthesecrumblyfruitbars,westeepeddriedappleslicesincider;driedcherrieslendhintsofcolorandtartness.Andthebarsareacinchtomake:Someofthe dough is first pressed into the pan and covered withsoftenedfruit;theremainingdoughisthensprinkledoverthetopbeforebaking.MAKES2DOZEN

1cup(2sticks)coldunsaltedbutter,cutintopieces,plusmoreforpan3cupsdriedapples(about7ounces)¾cupdriedcherries(about4½ounces)1¾cupsapplecider¾cupplus2tablespoonspackedlightbrownsugar1teaspoongroundcinnamon2cupsold-fashionedrolledoats1½cupsall-purposeflour½teaspoonbakingsoda½teaspoonsalt

1. Preheat oven to 375°F. Butter a 9 by 13-inch baking dish. Simmerapples,cherries,andcider inacoveredsaucepan,stirringoccasionally,until fruits are softened, about 5 minutes. Reduce heat to low andsimmer,covered,5minutesmore.Drain,reserving2tablespoonsliquid.Letcool.

2. Coarsely chop fruit. Combine with 2 tablespoons brown sugar, ¼teaspooncinnamon,andreservedcookingliquidinabowl.

3.Whisk togetheroats, flour,baking soda, salt, remaining¾ teaspooncinnamon,andremaining¾cupbrownsugar.Cutincoldbutterwithapastry blender or 2 knives untilmixture resembles coarsemealwith afewlargerclumpsremaining.

4. Press 4 cups of oat mixture evenly into bottom of prepared dish.Spreadfruitfillingontop,leavinga¼-inchborderonallsides.Sprinkleremainingoatmixtureevenlyontop.

5. Bake until golden brown, about 35minutes. Let cool completely indish on a wire rack. Cut into 24 bars. Bars can be stored at roomtemperatureinanairtightcontainerupto3days.

Maple-PecanShortbread

Grade B maple syrup, which is darker and more stronglyflavoredthanGradeA,addsarobustflavortothisnut-studdedshortbread.MAKESABOUT2DOZEN

2¼cupsall-purposeflour,plusmoreforworksurface½cupcakeflour(notself-rising)½teaspoonsalt½cuppecanhalves(about2¼ounces),finelychopped,plus24wholepecanhalves,fordecorating

1cup(2sticks)unsaltedbutter,roomtemperature¾cupgranulatedsugar¼cuppuremaplesyrup,preferablyGradeB1largeeggyolk¼teaspoonpuremapleextract1largeegg,lightlybeatenTurbinadosugar,forsprinkling

1.Siftfloursandsaltintoabowl.Whiskinchoppedpecans.

2. In the bowl of an electricmixer fittedwith the paddle attachment,beat butter and granulated sugar onmedium-high speed until smoothandlight,about1minute.Addmaplesyrup,eggyolk,andextract;beaton medium speed until well combined. On low speed, gradually addflourmixture,beatinguntiljustcombined.Doughshouldbesmoothandpliable. Flatten into a disk.Wrap in plastic; refrigerate until firm, 1½hoursorovernight.

3.Preheatovento350°F.Lineabakingsheetwithparchmentpaper.

4.Onalightlyflouredworksurface,rolloutdoughto¼inchthick.Cutoutroundsusinga2-inchcookiecutter;place1inchapartonpreparedbakingsheet.Brushtopswithbeatenegg;placepecanhalfinthecenterofeachcookie.Sprinkletheentiresurfacewithturbinadosugar.

5.Bakecookies,rotatingsheethalfwaythrough,untilgoldenaroundtheedges,10to12minutes.Transfertoawireracktocool.Cookiescanbestoredinairtightcontainersatroomtemperatureupto4days.

SandTarts

Crisp sugar wafers are decorated with sliced almonds toresemble sanddollars.Fora summertime treat, sandwich twocookies with softened ice cream; wrap sandwiches well inplasticandfreezeuntilfirmbeforeserving.MAKES2DOZEN

½cup(1stick)unsaltedbutter,softened1¾cupssugar2largeeggs,1separated1teaspoonpurevanillaextract1teaspoonfinelygratedlemonzest2½cupssiftedall-purposeflour,plusmoreforrolling¼teaspoonsalt1teaspoonwater½teaspoongroundcinnamonSlicedalmonds,fordecoration

1. In the bowl of an electricmixer fittedwith the paddle attachment,beatbutteronmediumspeeduntil creamy.Graduallyadd1cupsugarandbeatuntilpale.

2.Beat inwholeegg,eggyolk,vanilla,and lemonzest.Sift flourwithsalt,andaddtobuttermixture.Mixonlowspeedjustuntildoughcomestogether. Shape into disk and wrap well in plastic; refrigerate severalhoursorovernight.

3. Preheat oven to 400°F. Whisk egg white and the water in a smallbowl.Combinecinnamonandremaining¾cupsugar inanothersmallbowl.

4. Roll out dough to ⅛-inch thickness between two sheets of lightlyflouredparchmentpaper.Cutwitha3½-inchroundcutter,andplaceonungreasedbakingsheet.Brushwithegg-whitemixture,decoratewith3sliced almonds, and sprinkle with cinnamon-sugarmixture. Bake until

goldenbrown,8to10minutes,rotatinghalfwaythrough.Removefromoven;transfertoawireracktocoolcompletely.Cookiescanbestoredinairtightcontainersatroomtemperatureupto1week.

Chocolate-Almond-MarsalaCookies

Marsalawine, traditionallyused inzabaglioneand sometimesserved as an apéritif, flavors these Italian goodies. Look forcandiedorangepeelinspecialtyfoodsstores;donotsubstitutesupermarketcandied-fruitmixes.MAKESABOUT2DOZEN

1¼cupsall-purposeflour,plusmoreforworksurface2teaspoonsbakingpowder1¼teaspoonsgroundcinnamon1teaspooncoarsesalt2largeeggs⅓cupMarsalawine½cupwholerawalmondswithskins,toastedandcoarselychopped½cupfinelychoppedcandiedorangepeel

4ouncessemisweetchocolate,chopped3tablespoonshoney

1. Stir together flour, baking powder, cinnamon, and salt in a largebowl.Beat1eggwiththewineinasmallbowl;stirintoflourmixture.Stirinalmonds,orangepeel,andchocolate.Stirinhoney.

2.Kneaddoughonagenerouslyflouredworksurfacejustuntilitholdsits shape.Dividedough inhalf;pateachhalf intoa10½by1½by1-inchroundedlog.Refrigeratelogsuntilcold,about45minutes.

3.Preheatovento250°F.Cuteachlogcrosswiseinto¾-inch-thickslices.Gentlypress edgesof each slice to flatten. Lightlybeat remainingegg.Stand cookies upright 1 inch apart on a baking sheet lined withparchmentpaper.Brushtopswithbeatenegg.

4.Bake20minutes.Raiseoventemperatureto350°F.Bakeuntilcookiesaredeepgoldenbrown,10 to12minutesmore. Let cool on sheets onwire racks. Cookies can be stored in airtight containers at roomtemperatureupto2days.

Lemon-ApricotSandwiches

Ifyou’relookingforsomethingtoofferwithteaorcoffee,lookno further—these dainty little sandwich cookies are thequintessentialafternoontreat.They’realsoidealforbridalandbabyshowers.MAKESABOUT1½DOZEN

½cupalmondflour½cupall-purposeflour¼cupcornstarch½teaspoonsalt½cup(1stick)unsaltedbutter,roomtemperature¼cupconfectioners’sugar,plusmorefordusting2tablespoonsgranulatedsugarFinelygratedzestof2lemons

2tablespoonsfreshlemonjuice½cupapricotjam

1.Whisktogetherbothflours,cornstarch,andsaltinabowl.

2.Putbutter,sugars,lemonzest,and1tablespoonlemonjuiceintothebowl of an electric mixer fitted with the paddle attachment. Beat onmediumspeeduntil fluffy,about3minutes.Reducespeedto low.Addflourmixture in three batches,mixingwell after each addition. Coverdoughwithplasticwrap;refrigerate30minutes.

3. Preheat oven to 350°F. Place cold dough between two pieces ofparchment paper and roll out to ⅛ inch thick. Transfer dough onparchmenttoabakingsheet;freeze10minutes.

4. Using a fluted 1⅛-inch round cutter, cut out dough; transfer toparchment-lined baking sheets. Reroll scraps, and cut out (you shouldhave 40 rounds). Bake until pale golden, 10 to 11 minutes, rotatingsheets halfway through. Let cool slightly on sheets on wire racks.

Transfercookiestorackstocoolcompletely.

5.Usingarubberspatula,pressthejamthroughafinesieveintoasmallbowl.Stir inremainingtablespoonlemonjuice.Spread1teaspoonjammixture on flat side of half of the cookies, and sandwich with theremainingcookies.Dustwithconfectioners’ sugar.Unfilledcookiescanbe stored in an airtight container at room temperature up to 3 days;filledonesarebesteatenthedayyouassemblethem.

Pfeffernüssen

The snowy sugar surface contrastswith thepeppery flavoroftheseGermanspicecookies.Pfeffermeans“pepper”inGerman;Nuss means “nut,” and refers more to the shape than to theingredients.MAKES3DOZEN

1¼cupsconfectioners’sugar2¼cupsall-purposeflour¼teaspoonfreshlygroundpepper¾teaspoongroundcinnamon½teaspoongroundallspice¼teaspoonfreshlygratednutmeg

¼teaspoongroundcloves¼teaspoonbakingsoda½cup(1stick)unsaltedbutter,roomtemperature¾cuppackedlightbrownsugar¼cupunsulfuredmolasses1largeegg½teaspoonpurevanillaextract

1.Preheatovento350°F.Linetwobakingsheetswithparchmentpaper.Placetheconfectioners’sugarinabrownpaperbag.

2.Inabowl,combineflour,pepper,cinnamon,allspice,nutmeg,cloves,andbakingsoda.

3. Place butter, brown sugar, andmolasses in the bowl of an electricmixer fittedwith the paddle attachment. Beat onmedium speed untilfluffy, about 3 minutes. Beat in egg and vanilla. With mixer on lowspeed,addflourmixture;beatuntiljustcombined.Pinchofftablespoonsof dough; roll into 1¼-inch balls. Arrange balls 1½ inches apart onprepared baking sheets. (Dough can be frozen at this point, covered

tightlywithplasticwrap,upto1month.)4.Bakeuntilgoldenandfirmto the touch with slight cracking, about 15 minutes, rotating sheetshalfwaythrough.Transfersheetstoawireracktocoolslightly,about10minutes. Working in batches, place cookies in paper bag; shake untilwellcoated.Letcoolcompletelyonwirerack.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto1week.

MochaShortbreadWedges

Bakingthisshortbreadinaroundcakepanandthencuttingitwhileit’swarmmakeitquiteeasytoprepare.Theonlytrickistomake sure you don’t overbake the shortbread, so keep aneyeonitasthesuggestedbakingtimedrawsnear.MAKES8

½cupplus3tablespoonsall-purposeflour¼cupunsweetenedDutch-processcocoapowderPinchofsalt

2teaspoonsgood-qualityinstantespressopowder½cup(1stick)unsaltedbutter,roomtemperature½cupconfectioners’sugar,plusmoreforsprinkling

1.Preheatovento350°F.Linean8-inchroundcakeorspringformpanwithparchmentpaper.

2.Sifttogetherflour,cocoapowder,andsalt.Stirinespresso.

3.Inanelectricmixerfittedwiththepaddleattachment,beatbutteronmediumspeeduntilpaleandcreamy.Addconfectioners’sugar,andbeatwell.Addflourmixture,andbeatonlowspeeduntilwellcombined.

4.Patdoughevenlyintopan.Bake20to25minutes,oruntilpuffedatthe edges and dark all over the top. Remove from oven, and let sit 5minutes;thencutinto8wedges.Letcoolcompletelyonarack.Sprinklewithconfectioners’sugarjustbeforeserving.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto1week.

RumRaisinShortbread

Thiscrumblyshortbreadisstuddedwithdriedcurrants,whicharetinyraisinsmadefromZantegrapes.Thecurrantsmustbesoakedovernight,soyou’llneedtoplanyourcravingadayinadvance.MAKESABOUT4½DOZEN

½cupdarkrum1cupcurrants1cup(2sticks)unsaltedbutter,roomtemperature¾cupconfectioners’sugar½teaspoonfinelygratedorangezest1teaspoonpurevanillaextract1½cupsall-purposeflour¾cupfinelyshreddedunsweetenedcoconut1teaspooncoarsesalt

1. Combine rum and currants in an airtight container; let sit at roomtemperatureovernight.Drain;reserving2tablespoonsrum.

2. Put butter, confectioners’ sugar, and zest in the bowl of an electricmixerfittedwiththepaddleattachment.Beatuntilcreamyandsmooth,about 2 minutes. Add vanilla and reserved rum. Beat well, scrapingdownthesidesofthebowlasnecessary.Reducespeedtolow.Addflour,coconut, and salt, and beat for 3 minutes. Stir in currants by hand.Divide dough in half and form each into a log about 1½ inches indiameter;wrapinparchment,andrefrigerate1hour(orupto3days).

3.Preheatovento325°F.Removedoughfromparchment;sliceinto¼-inch-thick rounds. Place on parchment paper–lined baking sheets,spacing about 1 inch apart. Bake until pale golden, about 20minutes,rotating sheets halfway through. Transfer to wire racks to coolcompletely. Cookies can be stored in airtight containers at roomtemperatureupto1week.

PecanLinzerCookieswithCherryFilling

Tomakeourlinzersandwiches,wesubstitutedpecansformoretraditional almonds, and cherry jam for the classic raspberryfilling.Thecrumblycookieswithheart-shapedwindowsmakedelectablegiftsforValentine’sDay.MAKESABOUT2DOZEN

2cupsall-purposeflour,plusmorefordusting½teaspoonbakingpowder¾cuppecanhalves,toasted2tablespoonsconfectioners’sugar,plusmoreforsprinkling⅛teaspoonsalt⅛teaspoongroundcinnamon½cup(1stick)coldunsaltedbutter,cutintosmallpieces¼cupgranulatedsugar1teaspoonpurevanillaextract1largeegg½cupcherryjam,strained

1. Sift flour and baking powder together into a bowl. Pulse pecans,confectioners’sugar,salt,andcinnamoninafoodprocessoruntilfinelyground;transfertothebowlofanelectricmixerfittedwiththepaddleattachment.

2.Addbutterandgranulatedsugar;beatonmediumspeeduntilfluffy.Mix in vanilla and egg. Reduce speed to low. Add flourmixture;mixuntil combined. Halve dough; shape into disks. Wrap each in plastic;refrigerateuntilfirm,atleast2hours.

3. Preheat oven to 375°F. Working with one disk at a time, roll outdough on a lightly floured surface to ⅛ inch thick. Refrigerate 20minutes.Cutoutsquareswitha2-inchflutedcutter.Cutoutcentersofhalfthesquareswitha½-inchheartcutter;rerollscraps.Space2inchesapartonparchmentpaper–linedbakingsheets.Bakesquaresandhearts

untilpalegolden,8to10minutes.Transfertorackstocool.

4. Meanwhile, heat jam in a small saucepan over medium heat untilreducedandthickened,about7minutes;letcool.

5. Sprinkle cutout cookies with confectioners’ sugar. Spread jam ontouncutsquares;topwithcutoutones.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto2days.

ButteredRumMeltaways

Thesemelt-in-your-mouthtreatsarefragrantwithwarmspicesofcinnamon,nutmeg,clove,andvanilla.Theyarealsoinfusedwithahealthydashofdarkrum.Thedoughcanbemadeuptoonemonthinadvance,frozen,andslicedtobakeasneeded.MAKESABOUT4DOZEN

1¾cupsplus2tablespoonsall-purposeflour2tablespoonscornstarch2teaspoonsgroundcinnamon2teaspoonsfreshlygratednutmeg¼teaspoongroundcloves¾teaspooncoarsesalt¾cup(1½sticks)unsaltedbutter,roomtemperature1cupconfectioners’sugar¼cupdarkrum1teaspoonpurevanillaextract

1.Whisktogetherflour,cornstarch,spices,andsaltinabowl.Putbutterand⅓cupconfectioners’sugarintothebowlofanelectricmixerfittedwiththepaddleattachment.Beatonmediumspeeduntilpaleandfluffy.Mixinrumandvanilla.Reducespeedtolow,andgraduallymixinflourmixture.

2.Dividedoughinhalf.Placeeachonapieceofparchmentpaper;shapedoughintologs.Foldparchmentoverdough;usingaruler,rollandpressintoa1¼-inch-thicklog.Wrapinparchment.Chillinfreezeratleast30minutesorupto1month.

3.Preheatovento350°F.Removeparchment.Cutlogsinto¼-inch-thickrounds; space 1 inch apart on parchment paper–lined baking sheets.Bakeuntiljustgolden,about15minutes.Transfercookiestowireracks;let cool 10minutes. Gently toss warm cookies with remaining⅔ cupconfectioners’sugarinaresealableplasticbag.Cookiescanbestoredin

airtightcontainersatroomtemperatureupto2weeks.

ItalianPolentaCookies

Polenta,whichismadefromcornmeal,isastapleinnorthernItaly. To achieve an authentic texture, use imported polenta;lookforitinItalianmarketsandspecialtyfoodsstores.MAKESABOUT2½DOZEN

1¾cupsall-purposeflour1cupItalianpolentaorcoarseyellowcornmeal½teaspoonsalt1cup(2sticks)unsaltedbutter,roomtemperature⅔cupsugar1tablespoonfinelygratedlemonzest1largeeggplus1largeeggyolk1teaspoonpurevanillaextract

1. Preheat oven to 350°F.Whisk together flour, polenta, and salt in abowl.

2. Put butter, sugar, and lemon zest in the bowl of an electric mixerfittedwiththepaddleattachment;beatonmedium-highspeeduntilpaleand fluffy, about 2 minutes, scraping down the sides of the bowl asneeded.Addeggandeggyolk,oneatatime,beatingaftereachadditiontocombine.Mixinvanilla.Graduallyaddflourmixture,andbeatuntiljustcombined.Transferbattertoapastrybagfittedwitha7/16-inchstartip(suchasAteco#825).

3.PipeSshapesabout3incheslongand1inchwide,spacing1½inchesapartonbakingsheetslinedwithparchment.Chillinfreezeruntildoughisfirm,about30minutes.Bakecookiesuntiledgesaregolden,15to18minutes,rotatingsheetshalfwaythrough.Transfercookiesonparchmentto wire racks; let cool about 10 minutes. Remove cookies fromparchment, and transfer to racks to cool completely. Cookies can bestoredinanairtightcontaineratroomtemperatureupto1week.

CitrusCornmealShortbread,RosemaryButterCookies

Coating the outside of the dough with cornmeal gives thecookies a lovely bit of crunch and a texture reminiscent ofmanyItalianpastries.MAKES3DOZEN

1cup(2sticks)unsaltedbutter,roomtemperature¾cupconfectioners’sugar2teaspoonspurevanillaextract1½teaspoonsfinelygratedorangezest2cupsall-purposeflour¼cupplus2tablespoonsyellowcornmeal1teaspooncoarsesalt

1.Putbutter andconfectioners’ sugar in thebowlof anelectricmixerfittedwiththepaddleattachment;mixonmediumspeeduntilpaleandcreamy, about 2 minutes. Add vanilla and zest. Mix until combined,scrapingdownsidesofbowlasneeded.

2.Reducespeedtolow.Addflour,2tablespoonscornmeal,andthesalt;mixuntilwellcombined,about3minutes.Halvedough;shapeeachintoalogabout1½inchesindiameter.Wrapeachinplastic,andrefrigerateuntilcold,atleast1hour.

3.Preheatovento300°F.Placeremaining¼cupcornmealonasheetofparchment paper. Roll logs in cornmeal to coat. Cut into¼-inch-thickrounds, and space rounds 1 inch apart on a baking sheet lined withparchment paper. Bake until pale golden, 30 to 35 minutes. Cool onsheetonawire rack.Cookiescanbe stored inanairtightcontaineratroomtemperatureupto1week.

These were originally developed as favors inMartha StewartWeddings magazine. Rosemary, which denotes remembrance,love,loyalty,andfriendship,haslongheldaplaceofhonorinweddingceremonies.MAKESABOUT4DOZEN

1cup(2sticks)unsaltedbutter,roomtemperature¾cupgranulatedsugar1largeeggplus1eggwhite,beaten1teaspoonpurevanillaextract2½cupssiftedall-purposeflour1tablespoonfinelychoppedfreshrosemary1teaspooncoarsesalt½cupfinesandingsugar

1.Putbutterandgranulatedsugarinthebowlofanelectricmixerfittedwiththepaddleattachment;beatonmediumspeeduntilpaleandfluffy,about 2minutes.Mix inwhole egg and vanilla. Reduce speed to low.Addflour,rosemary,andsalt,andmixuntilcombined.

2.Halvedough;shapeeachhalfintoalog.Placeeachlogona12by16-inch sheet of parchment.Roll in parchment to 1½ inches in diameter,pressing a ruler along edge of parchment at each turn to narrow log.Transfertopaper-toweltubestoholdshape,andfreezeuntilfirm,about1hour.

3.Preheatovento375°F.Brusheachlogwithbeateneggwhite;rollinsanding sugar. Cut into ¼-inch-thick rounds. Space 1 inch apart onbakingsheetslinedwithparchment.Bakeuntiledgesaregolden,18to20minutes.Letcoolonsheetsonwireracks.Cookiescanbestored inairtightcontainersatroomtemperatureupto3days.

Cappuccino-ChocolateBites

Flecksof espresso aredotted throughout thesepetite cookies,which are sandwiched together with creamy milk-chocolateganache.MAKESABOUT2½DOZEN

⅔cupall-purposeflour1tablespoonfinelygroundespressobeans⅛teaspooncoarsesalt6tablespoonsunsaltedbutter,roomtemperature¼cupconfectioners’sugar,plusmorefordusting¼teaspoonpurevanillaextract⅓cupheavycream2½ouncesmilkchocolate,finelychoppedUnsweetenedcocoapowder,fordusting

1.Whiskflour,espresso,andsaltinabowl.Putbutterandsugarinthebowlof an electricmixer fittedwith thepaddle, andmixonmedium-highspeeduntilpaleandfluffy.Mixinvanilla.Addflourmixture;mixonmedium-lowuntildoughcomestogether.Shapeintoadisk,andwrapinplastic.Refrigerate30minutes.

2. Preheat oven to 350°F. Let dough stand at room temperature 10minutes. Roll between sheets of parchment to ⅛ inch thick. Cut outroundswitha1⅛-inchcutter;space½inchapartonbakingsheetslinedwithparchment.Rerollscraps;cutout.Freeze10minutes.

3.Bakeuntilsetbutnotbrowned,about9minutes.Letcoolonsheets5minutes.Transfertowireracks;coolcompletely.

4.Bringcreamtoasimmer.Pouroverchocolate;stiruntilsmooth.Pressplasticwrapontosurface;refrigerateatleast4hoursoruptoovernight.Whisktosoftpeaks; transfertoapastrybagfittedwitha¼-inchplainroundtip.Pipeabout1teaspoonfillingonbottomsofhalfthecookies;sandwich with remaining cookies. Dust with cocoa and confectioners’

sugar.Cookiescanberefrigeratedinanairtightcontainerupto1day.

WholemealAlmondBiscuits

Fresh fruit and tangy soft cheeses make perfect partners forthese salty-sweet wheatmeal cookies. Or, try using them inplace of risenbiscuits for strawberry shortcake:Top a biscuitwithadollopofsweetenedricottacheeseandsomemaceratedberries.MAKES15

1cupblanchedwholealmonds,toasted¾cupwholewheatflour½cupall-purposeflour,plusmoreforworksurface⅓cuppackedlightbrownsugar½teaspooncoarsesalt¼teaspoongroundcinnamon½cup(1stick)unsaltedbutter,cold,cutintopieces2tablespoonsicewater,plusmoreifneeded

1. Pulse almonds in a food processor until coarsely ground. Add bothflours, brown sugar, salt, and cinnamon, and pulse to combine. Addbutter, and pulse until mixture resembles coarse meal. With machinerunning,pourinenoughwateruntildoughjuststartstocometogetheronthesidesof thebowl.Shapedoughintoaball,andwrapinplastic.Refrigerateuntilcoldandslightlyfirm,nolongerthan30minutes.

2. Preheat oven to 350°F. Roll out dough on a lightly floured worksurfacetoan11-inchroundjustmorethan¼inchthick.Cutout3-inchcircles.Carefullygather scrapsofdough, reroll, andcutout remainingbiscuits.Placeonbakingsheetslinedwithparchmentpaper,spacing1½inches apart. Bake until edges are golden brown, about 30 minutes,rotating halfway through. Let cool on baking sheets on wire racks.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto5days.

CoconutMacadamiaShortbread

This recipe combines a buttery Scottish tradition with theflavors of the Hawaiian Islands. If you don’t have a flutedsquarecutter,usewhateverothershapeyouhaveonhand.Totoastmacadamias, place them in a single layer on a rimmedbaking sheet in a 350°F oven until lightly golden, about 10minutes,stirringoccasionally.MAKESABOUT2½DOZEN

1cupmacadamianuts(about3ounces),toasted¾cupplus2tablespoonssugar1½cupssweetenedshreddedcoconut¾cup(1½sticks)plus1tablespoonunsaltedbutter,roomtemperature4tablespoonscreamofcoconutorunsaltedbutter2teaspoonspurecoconutextract2cupsall-purposeflour,plusmoreforworksurface½teaspooncoarsesalt1largeeggwhite,lightlybeaten

1.Processnutsand2tablespoonssugarinafoodprocessoruntilfinelyground;setaside.Process1cupcoconutuntilcoarselyground;setaside.

2.Putbutter,creamofcoconut,andremaining¾cupsugarinthebowlofanelectricmixerfittedwiththepaddleattachment;beatonmediumuntil pale and fluffy, about 2minutes.Mix in coconut extract.Reducespeedtolow.Addflour,salt,nutmixture,andgroundcoconut;mixuntilcombined.

3. Halve dough. Shape halves into disks, and wrap well in plastic.Refrigerateuntilfirm,about1hour.

4.Letdoughsoftenbeforerolling.Rollouteachdiskonlightlyflouredparchmentto¼inchthick.Coverwithplastic;refrigerateuntilfirm,30minutes.

5.Preheatovento325°F.Cutdoughintosquaresusingafluted2¼-inchsquarecookiecutter.Reroll scraps;continuecuttingoutsquares.Spaceabout1inchapartonbakingsheetslinedwithparchment.Lightlybrushtops with beaten egg white; sprinkle with remaining ½ cup coconut.Bake until golden, 20 to 25minutes, rotating sheets halfway through.Let cool on sheets on wire racks. Cookies can be stored in airtightcontainersatroomtemperatureupto1week.

VanillaMaltedCookies

Maltpowderenrichesthesecookieswithacreamycaramelandvanillaflavorthatcallstomindamaltedmilkshakeatanold-timesodafountain.MAKESABOUT6DOZEN

2¾cupsall-purposeflour¾cupplainmalted-milkpowder1teaspoonbakingpowder¾teaspoonsalt1cup(2sticks)unsaltedbutter,roomtemperature3ouncescreamcheese,roomtemperature1cupsugar1vanillabean,split,seedsscrapedandreserved1largeegg½teaspoonpurevanillaextract

1. Preheat oven to 350°F. Whisk together flour, malted-milk powder,bakingpowder,andsalt.

2. With an electric mixer on medium speed, beat butter and creamcheese until creamy. Mix in sugar and vanilla seeds (reserve pod foranotheruse).Addeggandvanillaextract,andcombine.Reducespeedtolow.Addflourmixtureandmixtocombine.

3.Transferdoughtoapastrybagfittedwitha½-inchstartip(suchasAteco#825). Pipe 2½-inch strips onto parchment-lined baking sheets,spacingthemabout1inchapart.

4.Bakeuntilbottomedgesaregoldenbrown,11to15minutes,rotatingsheets halfway through. Transfer to wire racks to cool completely.Cookiescanbestoredinairtightcontainersatroomtemperatureupto1week.

Vanilla-BeanSpritzWreaths

The name for these pressed cookies comes from the Germanwordspritzen (“tosquirt”); theycanbequicklyformedwithacookie press. Although they have a very fine crumb, thewreaths are sturdy enough for packaging (see here for a giftidea).MAKESABOUT5DOZEN

3½cupsall-purposeflour1teaspoonsalt3teaspoonsgroundcinnamon2vanillabeans,halvedlengthwise,seedsscrapedandreserved1cupplus4teaspoonssugar3sticksunsaltedbutter,roomtemperature2largeeggyolks

1. Preheat oven to 350°F. Whisk together flour, salt, and 1 teaspooncinnamon.

2. Beat vanilla seeds and 1 cup sugarwith amixer onmedium speeduntilincorporated,about3minutes(sugarwillclumptogetherslightly).Add butter, and beat until pale and fluffy. Add egg yolks, 1 at time,beating well after each addition. Reduce speed to low. Add flourmixture,andbeatjustuntilsmooth.

3.Dividedoughinto3portions.Pack1portionintoacookiepressfittedwith wreath disk (cover remaining portions with an inverted bowl orrefrigerate in an airtight container for up to 3 days; bring to roomtemperaturebeforeusing), andpress shapes about2 inches apart ontobakingsheets.Bakeuntiledgesarejustgolden,9to12minutes.

4.Meanwhile,combineremaining2teaspoonscinnamonwithremaining4teaspoonssugar.Sprinkleoverhotcookies.Letcoolonsheetsonwireracks. Repeat. Cookies can be stored in a single layer in airtightcontainersatroomtemperatureupto4days.

BourbonCurrantCookies

Stackthedeckinyourfavorbybakingtheseunbeatabletreatsforyournextget-together.Bourbon lendsapleasantbite thatcounteracts the sweet flavor of the currants. Other whiskeyscanbesubstituted,ifdesired.MAKES6DOZEN

1cup(2sticks)unsaltedbutter,roomtemperature1cupsugar2largeeggs3cupssiftedall-purposeflour,plusmoreforworksurface⅓cupbourbon½cupdriedcurrants¼cupheavycream

1.Preheatovento350°F.Putbutterandsugarinthebowlofanelectricmixer fitted with the paddle attachment; mix on medium speed untilsmooth. Add 1 egg, the flour, bourbon, and currants; mix until wellcombined.

2.Rolloutdoughonalightlyflouredworksurfaceto¼inchthick.Cutinto desired shapes (such as 2-inch card suit shapes). Whisk togetherremainingeggand the cream ina small bowl, andbrush cookieswithegg wash. Space 1 inch apart on baking sheets lined with parchmentpaper.

3.Bakeuntilpalegoldenbrown,12to15minutes.Letcoolonsheetsonwire racks. Cookies can be stored in airtight containers at roomtemperatureupto2days.

CocoaShortbreadDiamonds

Todecorate, drizzlemeltedwhite chocolateover each cookiewith a spoon, or use a resealable plastic bagwith a snippedcorner.MAKESABOUT1DOZEN

1cupall-purposeflour,plusmoreforworksurface½cupconfectioners’sugar¼cupunsweetenedDutch-processcocoapowder¼teaspooncoarsesalt½cup(1stick)coldunsaltedbutter,cutintosmallpieces½teaspoonpurevanillaextract2ouncesbest-qualitywhitechocolate,coarselychopped

1. Preheat oven to 300°F. Pulse flour, confectioners’ sugar, cocoapowder,andsaltinafoodprocessortocombine.Addbutterandvanilla,andprocessuntilmixturecomestogether.Shapethedoughintoaball.

2.Rolloutdoughona lightly flouredsurface to¼ inch thick;cutoutshapeswith a 3½by2½-inchdiamond-shape cookie cutter. Space 1½inchesapartonbakingsheetslinedwithparchmentpaper.Bakecookiesuntil firm to the touch, 20 to 25 minutes, rotating sheets halfwaythrough.Letcookiescoolcompletelyonwireracks.

3.Meltwhitechocolate,stirring,inaheatproofbowlsetoverapanofsimmeringwater.Drizzlechocolateover topsofcookies.Let setbeforeserving,about30minutes.Cookiescanbestoredinasinglelayerinanairtightcontaineratroomtemperatureupto3days.

CreamCheese–LemonBows

To make it easy to form these bow-shaped cookies, fill thepastry bag with dough in small batches; pipe two loops andthentwotails rather thantryingtopipeonecontinuousbow.Be sure all parts are touching so theybake together intoonebigcookie.MAKESABOUT1½DOZEN

3cupssiftedall-purposeflour1teaspoonbakingpowder¾teaspooncoarsesalt1cup(2sticks)unsaltedbutter,roomtemperature3ouncescreamcheese,roomtemperature1cupgranulatedsugar1largeegg2teaspoonsfinelygratedlemonzest2tablespoonsfreshlemonjuiceConfectioners’sugar,forsprinkling

1.Sifttogetherflour,bakingpowder,andsaltintoabowl.

2. Put butter and creamcheese in thebowl of an electricmixer fittedwiththepaddleattachment;beatonmediumspeeduntilcreamy.Mixingranulatedsugar.Addegg,andlemonzestandjuice;mixwell.Reducespeedtolowandmixindryingredients.

3.Preheatovento375°F.Transferasmallamountofdoughtoapastrybag fittedwith a large finely ribbed French tip (such asAteco#865).Holding tip very close to the surface, pipe 3½-inch bows onto bakingsheets linedwith parchment paper, spacing 1 inch apart. Refill pastrybagasneededwithremainingdough.Bakecookiesuntilgoldenbrownon bottom, about 12 minutes. Let cool completely on sheets on wireracks. Sprinkle with confectioners’ sugar. Cookies can be stored inairtightcontainersatroomtemperatureupto3days.

CreamCheese–WalnutCookies

At holiday time, package some of these buttery, nut-edgedbeautiesinaprettyglassjarasagift.Theslice-and-bakedoughcanbeshapedintologsandfrozenforuptotwoweeks.MAKESABOUT4DOZEN

4cupsall-purposeflour1¼teaspoonscoarsesalt2cups(4sticks)unsaltedbutter,roomtemperature6ouncescreamcheese(notwhipped),roomtemperature1¼cupssugar2tablespoonsplus½teaspoonpurevanillaextract2½cupswalnuthalves,1½cupstoastedandcoarselychopped;1cupfinelychopped

1.Whisktogetherflourandsaltinalargebowl.

2. Put butter and creamcheese in thebowl of an electricmixer fittedwiththepaddleattachment.Mixonmediumspeeduntilpaleandfluffy,about 2minutes.Mix in sugar and vanilla. Reduce speed to low. Addflour mixture, and mix until just combined (do not overmix). Mix intoastedwalnuts.

3.Transferdoughtoaworksurface.Divideinhalf;shapeeachhalfintoan 8½-inch-long log about 2 inches in diameter. Wrap each log inparchmentpaper;freezeuntilfirm,about30minutesorupto2weeks.

4.Preheatovento350°Fwithracksinupperandlowerthirds.Unwraponelog,androllin½cupchoppedwalnuts,coatingcompletely.Cutinto¼-inch-thick rounds. Space 1 inch apart on baking sheets lined withparchmentpaper.

5.Bakecookies,rotatinghalfwaythrough,untilgoldenaroundedges,18to20minutes.Letcoolonsheetsonwireracks.Repeatwithremaininglog and remaining ½ cup chopped walnuts. Cookies can be stored inairtightcontainersatroomtemperatureupto3days.

Cranberry-PistachioCornmealBiscotti,CherryAlmondBiscotti

Greenpistachiosandredcranberriescombinetomakeacookieperfect for Christmas. Cornmeal gives these biscotti an extracrumblyandsandy texture,while thedriedcranberriesaddachewyelement.MAKESABOUT2DOZEN

1¼cupsall-purposeflour1¼cupsyellowcornmeal½teaspoonbakingpowder½teaspooncoarsesalt6tablespoonsunsaltedbutter,roomtemperature1cupsugar2largeeggs1tablespoonfinelygratedlemonzest1cupdriedcranberries1cupchoppedpistachios

1. Preheat oven to 350°F with rack in center. Whisk together flour,cornmeal,bakingpowder,andsalt.

2. Put butter in the bowl of an electric mixer fitted with the paddleattachment; mix on medium speed until smooth. Add sugar and mixuntil pale and fluffy.Mix in eggs one at a time, until well combined.Reduce speed to low. Add flour mixture all at once; mix until justcombined. Add lemon zest, cranberries, and pistachios, and mix untilcombined.

3.Transferdoughtoabakingsheetlinedwithparchmentpaper.Patintoalogthatisroughly14by3½inches.Bakeuntilfirm,lightlybrowned,and slightly cracked on top, 30 to 35minutes. Let cool on sheet on awirerack,about15minutes.

4. Transfer log to a cutting board. Using a serrated knife, cut on the

diagonalinto½-inch-thickslices.Arrangeslicesonabakingsheetlinedwithparchment.Bakecookies,rotatingsheethalfwaythrough,untiltheybegintobrownatedges,15to18minutes.Letcoolonsheetonawirerack.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto2weeks.

Unlikemanycrumblycookies,thesebiscottiaresturdyenoughtomail.Foraholidaygift,sendabatchalongwithapoundofyourfavoritecoffeebeans.MAKESABOUT3DOZEN

1¾cupsdriedcherries½cupamaretto(almond-flavoredliqueur),plusmoreifneeded3cupsall-purposeflour,plusmoreforworksurface2teaspoonsbakingpowder½teaspooncoarsesalt4tablespoons(½stick)unsaltedbutter,roomtemperature1cupgranulatedsugar4largeeggs(3whole,1lightlybeaten)2teaspoonspurevanillaextract¾cupwholeblanchedalmonds,chopped3tablespoonscoarsesandingsugar

1.Preheatovento325°F.Heatcherriesandliqueurinasmallsaucepanover medium-low heat, stirring occasionally, until cherries havesoftened,about8minutes.Drain,reserving2tablespoonsliquid.Ifliquidequals less than 2 tablespoons, add enough liqueur to make 2tablespoons.

2. Sift together flour, baking powder, and salt into a bowl. Put butterand granulated sugar in the bowl of an electric mixer fitted with thepaddleattachment;mixonmediumspeeduntilfluffy,about2minutes.Mixin3wholeeggs,oneatatime.Mixinreservedcherryliquidandthevanilla.Reducespeedtolow,andgraduallymixinflourmixture.Stirincherriesandalmonds.

3.Onalightlyflouredsurface,halvedough.Shapeeachhalfintoa12½by2½-inchlog.Flattenlogsto½inchthick.Transfertoabakingsheetlinedwithparchmentpaper.Brush logswithbeatenegg; sprinklewith

thesandingsugar.

4. Bake 35minutes, rotating sheets halfway through. Transfer towirerackstocool,about20minutes.Reduceoventemperatureto300°F.

5.Cuteachlogonthediagonalinto16to18pieces.Transferpiecestoracks,layingthemonsides.Setracksonbakingsheets.Bake8minutes;flip.Bake8minutesmore.Letcooluntilcrisp.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto1week.

GiantChocolateSugarCookies

These oversize sweets don’t need any mix-ins or frostings—theirboldchocolateflavorsaysitall.Inadditiontobutter,thisrecipecallsformeltedvegetableshortening,whichproducesanunbeatabletexture.(Meltedunsaltedbuttercanbesubstitutedfortheshortening,ifdesired.)MAKES8

1½cupsall-purposeflour½cupunsweetenedDutch-processcocoapowder1teaspoonbakingpowder½teaspoonsalt½cup(1stick)unsaltedbutter,roomtemperature1½cupssugar½cupvegetableshortening(or½cupunsaltedbutter),meltedandcooled

1largeegg1½teaspoonspurevanillaextract

1. Preheat oven to 375°F.Whisk together flour, cocoa powder, bakingpowder,andsaltinabowl.

2.Putbutterandsugarintothebowlofanelectricmixerfittedwiththepaddleattachment.Mixonmedium-highspeeduntilpaleandfluffy.Mixinmeltedshortening(orbutter).Addeggandvanilla;mixuntilcreamy.Reduce speed to low. Gradually add flourmixture, andmix until justcombined.

3. Using a 2½-inch ice cream scoop, drop dough onto baking sheetslined with parchment paper, spacing about 4 inches apart. Bake untiledges are firm, 18 to 20 minutes. Let cool on sheets on wire racks.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto2days.

Therecipesinthissectionareforpeoplewholovedesserts with limitless possibilities. The simplecombination of butter, flour, eggs, and sugar isusuallywhatgivesacookiecharacter,butherethatquartetformsadeliciousbaseforotheringredients.The resulting goodies can be as wholesome ordecadent as desired. Top an almond-rich doughwith blueberry jam and homemade granola, forexample, and you have a lunch-box treat you canfeelgoodabout.OrtryabatchofRockyLedgeBars,featuringtwokindsofchocolatemorsels,miniaturemarshmallows, butterscotch chips, and meltedcaramelcandies.Feelfreetoexperimentwithothertypes of chocolate, chopped nuts, or dried fruits.After all, these are the cookies to bakewhen youjustcan’tchoosebetweenfavorites.

It’snowonderkidsadore thesebar cookies.Agooey toppingspills over a base filled with butterscotch chips, miniaturemarshmallows, chocolate chunks, and—as if that weren’tenough—meltedcaramels.(seephotograph)MAKESABOUT16

2¼cupsall-purposeflour2¼teaspoonsbakingpowder1teaspooncoarsesalt½cup(1stick)unsaltedbutter,roomtemperature,plusmoreforpan1½cupspackeddarkbrownsugar3largeeggs1teaspoonpurevanillaextract1cupminiaturemarshmallows1cupsemisweetchocolate,coarselychopped1cupwhitechocolate,coarselychopped1cupbutterscotchchips18softcaramel-candycubes,coarselychopped

1.Preheatovento350°F.Lightlybuttera9by13-inchbakingpan.Linewithparchment,allowinga2-inchoverhangonthelongersides.Brushparchmentwithbutter(notoverhang).

2. Whisk together flour, baking powder, and salt in a bowl. Using awooden spoon, mix butter and brown sugar in a medium bowl untilfluffy,about2minutes.Addeggsandvanilla;mixuntilwellcombined.Mix in flour mixture until combined. Fold in half of each of themarshmallows,chocolates,butterscotchchips,andcaramels.

3. Spread batter in prepared pan. Scatter remaining marshmallows,chocolates, butterscotch chips, and caramels on top. Bake until top isgolden brown and a cake tester inserted into center comes out clean,about35minutes.Letcoolonawirerack.Liftoutofpan,andtransfertoabakingsheet.Refrigerateuntilset,atleast30minutes.

4. Remove parchment, and cut into about 16 triangles. Bars can bestoredinanairtightcontaineratroomtemperatureupto1week.

ChocolateChipCookiesforPassover

Matzoisanunleavenedbread,madewithflourandwaterandtraditionallyservedduringPassover;matzofarfelismadefromdried noodles that are broken into small pieces. Both can befoundinkoshersectionsofgrocerystores.Vegetableoilisusedinplaceofbutter,tokeepthecookiesnondairy.MAKES2DOZEN

1cupmatzomeal1cupmatzofarfel¾cupgranulatedsugar¼cuppackedlightbrownsugar¼teaspoonsalt2largeeggs½cupvegetableoil1teaspoonpurevanillaextract1cupnondairysemisweetchocolatechips½cupchoppedwalnuts,toasted

1. Preheatoven to350°F. Stir togethermatzomeal, farfel, sugars, andsalt. Whisk together eggs, oil, and vanilla in a small bowl. Stir eggmixtureintosugarmixture.Stirinchocolatechipsandnuts.

2. Roll dough into 1¾-inch balls; space 2 inches apart on parchmentpaper–linedbakingsheets.Bakeuntilgolden,16to18minutes,rotatingsheetshalfwaythrough.Letcoolonsheetsonwireracks.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto3days.

NePlusUltraCookies

Oversize anddensewith chocolate chips, raisins, andpecans,these chunky treats might just be the ultimate cookies. TherecipehasbeenastafffavoritesinceitfirstappearedinMarthaStewartLivingin1990.MAKESABOUT1DOZEN

½cup(1stick)unsaltedbutter,roomtemperature⅔cuppackeddarkbrownsugar¼cupgranulatedsugar1teaspoonpurevanillaextract2largeeggs1¼cupssiftedall-purposeflour½teaspooncoarsesalt½teaspoonbakingsoda1cupsemisweetchocolatechips1cupraisins1cuppecans,coarselychopped

1.Preheatovento350°F.Putbutterandsugarsinthebowlofanelectricmixer fitted with the paddle attachment; mix on medium speed untilpale and fluffy, about 3minutes.Addvanilla and eggs;mixuntilwellcombined.

2.Siftflour,salt,andbakingsodaintoabowl;addtobuttermixtureonlow speed until just combined. Stir in chocolate chips, raisins, andpecans.

3.Rolldoughinto2½-inchballs,thenflattento1-inchthick.Transfertobakingsheetslinedwithparchmentpaper,spacing2inchesapart.Bakecookiesuntil goldenbrown, about20minutes, rotating sheetshalfwaythrough.Letcoolonsheetsonwire racks.Cookiescanbestored inanairtightcontaineratroomtemperatureupto3days.

Banana-WalnutChocolate-ChunkCookies

Inonebatch,findtheflavorsoftwobakeryclassics:chocolatechip cookies and banana bread. Chopped walnuts and rolledoatsadd textureandmore layersof taste.Usea ripebanana,which has more concentrated flavor, and is easier to mash,thananunripeone.MAKESABOUT3DOZEN

1cupall-purposeflour½cupwholewheatflour1teaspooncoarsesalt½teaspoonbakingsoda¾cup(1½sticks)unsaltedbutter,roomtemperature½cupgranulatedsugar½cuppackedlightbrownsugar1largeegg1½teaspoonspurevanillaextract½cupmashedripebanana(about1large)1cupold-fashionedrolledoats8ouncessemisweetchocolate,coarselychoppedinto¼-inchchunks½cupcoarselychoppedwalnuts(about2ounces),toasted

1. Preheatoven to375°F.Whisk togetherboth flours, salt, andbakingsodainabowl.

2. Putbutter andboth sugars into thebowlof an electricmixer fittedwiththepaddleattachment;mixonmediumspeeduntilpaleandfluffy.Reducespeedto low.Addeggandvanilla;mixuntilcombined.Mix inbanana. Add flour mixture; mix until just combined. Stir in oats,chocolatechunks,andwalnuts.

3. Using a 1½-inch ice cream scoop, drop dough onto baking sheetslinedwithparchmentpaper,spacingabout2inchesapart.Bakecookies,rotatingsheetshalfwaythrough,untilgoldenbrownandjustset,12to

13minutes.Letcoolonsheetsonwireracks5minutes.Transfercookiesto wire racks; let cool completely. Cookies can be stored in airtightcontainersatroomtemperatureupto2days.

WhiteChocolate-ChunkCookies

A glass of milk is the ideal accompaniment to these dropcookies. Besides white chocolate, the cookies are alsochockablockwithoats,coconut,goldenraisins,andwalnuts.MAKESABOUT4DOZEN

1cup(2sticks)unsaltedbutter,roomtemperature½cupgranulatedsugar½cuppackedlightbrownsugar2largeeggs1teaspoonpurevanillaextract2cupsall-purposeflour1teaspoonbakingsoda½teaspoonbakingpowder½teaspooncoarsesalt2cupsold-fashionedrolledoats2cupsgood-qualitywhitechocolatechunks1cupsweetenedflakedcoconut1cupgoldenraisins1cupcoarselychoppedwalnuts(about4ounces)

1.Preheatovento350°F.Putbutterandsugarsinthebowlofanelectricmixer fitted with the paddle attachment. Mix on medium speed untilsmooth and creamy, about 2minutes.Mix in eggs one at a timeuntilcombined.Stirinvanilla.

2.Siftflour,bakingsoda,bakingpowder,andsaltintoamediumbowl.Graduallystirintobuttermixtureuntilcombined.Stirinoats,chocolate,coconut,raisins,andwalnuts.

3. Drop batter by heaping tablespoons onto baking sheets lined withparchment paper, spacing about 2 inches apart. Flatten slightly. Bakecookiesuntilgolden,16to18minutes.Letcoolonsheetsonwireracksfor2minutes.Transfercookiestorackstocoolcompletely.Cookiescan

bestoredinairtightcontainersatroomtemperatureupto3days.

DoubleChocolateCoconutCookies

Thetitlereferstothecocoapowderandwhitechocolateinthisrecipe; the coconut andpecans lend additional chunky, nuttyappeal. You can swap in hazelnuts, almonds, or pecans forsomeorallofthewalnuts.MAKESABOUT5DOZEN

1cup(2sticks)unsaltedbutter,roomtemperature½cupgranulatedsugar¾cuppackedlightbrownsugar2largeeggs1teaspoonpurevanillaextract1¾cupsall-purposeflour¼cupunsweetenedDutch-processcocoapowder1teaspoonbakingsoda½teaspoonbakingpowder½teaspooncoarsesalt2cupswhitechocolatechunks(about9ounces)1¾cupssweetenedflakedcoconut1¾cupscoarselychoppedwalnuts(about6ounces)

1.Preheatovento350°F.Putbutterandsugarsinthebowlofanelectricmixer fitted with the paddle attachment; mix on medium speed untilsmooth,about2minutes.Mixineggsoneatatime.Stirinvanilla.

2.Siftflour,cocoapowder,bakingsoda,bakingpowder,andsaltintoabowl.Mixintobuttermixtureonlowspeeduntilwellcombined.Stirinchocolate,coconut,andwalnuts.

3.Usinga1½-inchicecreamscoop,dropbatterontobakingsheetslinedwith parchment paper, spacing 2 inches apart. Flatten slightly. Bakeuntilset,10to12minutes.Letcoolonsheetsonwireracks2minutes.Transfercookiesonparchmenttorackstocoolcompletely.Cookiescanbestoredinairtightcontainersatroomtemperatureupto1week.

Macadamia-MapleStickyBars

Layersoftexture—crumblyshortbreadandachewytoffee-liketopping—balance these indulgent nut bars. Diced candiedgingeraddspleasantlysurprisingspice.MAKES16

½cupplus6tablespoons(1¾sticks)unsaltedbutter,roomtemperature,plusmoreforpan1¼cupsall-purposeflour

½teaspoonsalt¾cupcoarselychoppedtoastedmacadamianuts(about4ounces)¼cupplus3tablespoonspackedlightbrownsugar

2teaspoonspuremaplesyrup¼cupfinelychoppedcandiedginger¼cupplus1½teaspoonsmaplesugar2tablespoonslightcornsyrup3tablespoonsheavycream

1.Preheatovento350°F.Butteran8-inchsquarebakingpan;linewithparchment,allowinga2-inchoverhangontwosides.Butterlining(notoverhang).

2.Whisktogetherflour,¼teaspoonsalt,and¼cupnutsinabowl.

3.Put½cupbutterand¼cupbrownsugarintothebowlofanelectricmixer fitted with the paddle attachment; mix on medium speed untilpaleandfluffy.Mixinflourmixtureand1teaspoonmaplesyrup.Pressdoughevenlyintobottomofprepareddish.Refrigerate30minutes.

4.Bakeuntilsetincenterandpalegolden,22to25minutes.Transfertoawirerack;letcoolslightly.

5. Put remaining 6 tablespoons butter and ½ cup nuts into a smallsaucepan.Cookovermedium-highheat,stirringconstantly,untilbutterisvery foamyandnutsare fragrant,2 to3minutes.Addremaining¼teaspoonsalt,3tablespoonsbrownsugar,1teaspoonmaplesyrup,and

theginger,maplesugar,cornsyrup,andcream.Boil,stirringconstantly,2minutes.

6. Spread over crust. Let cool completely. Run a knife aroundnonparchmentsides;liftoutofdishusingoverhang.Cutintosixteen2-inch squares. Bars can be stored in an airtight container at roomtemperatureupto3days.

PineNutCookies

Pignoli, or pine nut, cookies are a specialty of many Italianbakeriesandcafés.Theymakeaperfectcompaniontoanafter-dinner espresso. The rich dough gets a boost from almondpaste.MAKESABOUT3DOZEN

2cupspinenuts1cupconfectioners’sugar¼cupalmondpaste1teaspoonpurevanillaextract1largeegg½cupall-purposeflour¼teaspoonbakingpowder¼teaspooncoarsesalt

1. Preheat oven to 350°F. Process¾ cup pine nuts, the confectioners’sugar, almondpaste, andvanilla in a foodprocessoruntil fine crumbsform. Add egg; pulse to combine. Add flour, baking powder, and salt;processuntildoughjustcomestogether.

2. Roll dough into¾-inch balls. Roll balls in remaining 1¼ cups pinenuts,gentlypressingtocoat.Space2inchesapartonbakingsheetslinedwithparchmentpaper.

3. Bake cookies until goldenbrown, about 20minutes, rotating sheetshalfway through.Let cool completelyon sheetsonwire racks.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto3days.

ChunkyPeanut,Chocolate,andCinnamonCookies

Lucinda Scala Quinn, editorial director of food andentertainingforMarthaStewartLiving,keepsthiscookiedoughonhandforcasualget-togethers.Afterformingthedoughinto1-inch balls, she flattens them slightly before freezing oncookie sheets until firm; the ready-to-bake pieces are thenfrozeninresealableplasticbagsforuptoonemonth.MAKESABOUT5DOZEN

2cupsall-purposeflour1teaspoonbakingsoda1teaspoonsalt½teaspoongroundcinnamon¾cup(1½sticks)unsaltedbutter,roomtemperature½cupsmoothpeanutbutter1cuppackedlightbrownsugar½cupgranulatedsugar2largeeggs1½cupssemisweetchocolatechips⅔cuproasted,saltedpeanuts,coarselychopped2teaspoonspurevanillaextract

1. Preheat oven to350°F.Whisk together flour, baking soda, salt, andcinnamoninabowl.

2.Putbutter andpeanutbutter in thebowlof anelectricmixer fittedwith the paddle attachment; mix on medium speed until combined,about2minutes.Addsugars;mix2minutes.Mixineggs.Graduallyaddflourmixture;mixuntiljustcombined.Foldinchocolatechips,peanuts,andvanillauntilwelldistributed.Refrigeratedoughuntil slightly firm,15minutes.

3.Rolldoughinto1-inchballs.Spaceballs2to3inchesapartonbakingsheets lined with parchment paper. Flatten slightly. Bake until justgolden, about 13 minutes, rotating sheets halfway through. Transfercookiestowirerackstocool.Cookiescanbestoredinairtightcontainersatroomtemperatureupto3days.

MagicBlondies

These single-serving goodies are kitchen wizardry: Blondiebatteristuckedintocupcakeliners,toppedwithacombinationof coconut, chocolate chips, walnuts, and dried cherries, andbakeduntilgolden.MAKES1DOZEN

⅔cupsweetenedflakedcoconut⅔cupsemisweetchocolatechips⅔cupchoppedwalnuts(about2½ounces)⅔cupdriedcherriesorcranberries1⅔cupsall-purposeflour1teaspoonbakingpowder¾teaspooncoarsesalt9tablespoons(1stickplus1tablespoon)unsaltedbutter,roomtemperature

1cuppackedlightbrownsugar2largeeggs1teaspoonpurevanillaextract

1.Preheatovento350°F.Lineastandard12-cupmuffintinwithpaperliners.Stirtogethercoconut,chocolate,walnuts,andcherriesinabowl.Whisktogetherflour,bakingpowder,andsaltinanotherbowl.

2. Put butter and brown sugar in the bowl of an electricmixer fittedwiththepaddleattachment;mixonmediumspeeduntilpaleandfluffy,about 3 minutes. Add eggs and vanilla; mix until combined. Reducespeedtolow.Addflourmixture,andmix,scrapingdownsidesofbowl,untilwellcombined.Mixin1cupcoconutmixture.

3. Divide batter among muffin cups, filling each about three-quartersfull. Sprinkle remaining coconut mixture over tops. Bake until a caketesterinsertedintocentercomesoutwithafewcrumbsbutisnotwet,about25minutes.Transfertoawirerack;letcoolcompletely.Blondies

canbestoredinanairtightcontaineratroomtemperatureupto2days.

FruitandNutCookies

Stash a few of these hearty cookies into a backpack on yournexthikingtrip.Theyarepackedwithwholesomedriedfruitsandnuts.Forvariety,tryothercombinationsofdriedfruitandnuts:Bananas,mangoes,andmacadamiaslendatropicalnote;hazelnutsandpecansgowellwithfigs,pears,andcranberries.MAKESABOUT3DOZEN

2¼cupsall-purposeflour1teaspoonbakingsoda1teaspooncoarsesalt1cup(2sticks)unsaltedbutter,roomtemperature1cuppackedlightbrownsugar½cupgranulatedsugar2largeeggs1teaspoonpurevanillaextract1½cupssweetenedshreddedcoconut1½cupschoppeddriedapricots1½cupschoppeddates1½cupschoppedmacadamianuts1½cupschoppedpistachios

1.Preheatovento350°F.Whisktogetherflour,bakingsoda,andsaltinabowl.

2. Put butter in the bowl of an electric mixer fitted with the paddleattachment;mix onmedium speed until smooth. Add sugars, andmixuntilpaleand fluffy,about3minutes.Mix ineggsoneata timeuntilcombined;mixinvanilla.

3. Reduce mixer speed to low. Add flour mixture and mix until justcombined.Stirincoconut,apricots,dates,macadamias,andpistachios.

4.Dropbatter,2heapingtablespoonsatatime,ontobakingsheetslined

with parchment paper, spacing 2 inches apart. Flatten slightly. Bakecookies until goldenbrown, 12 to 15minutes, rotating sheets halfwaythrough.Transferonparchment toawirerack tocool.Cookiescanbestoredinairtightcontainersatroomtemperatureupto3days.

PeanutButterCookies

Recipesforpeanutbuttercookiesabound,butthisonepacksaparticularlypowerfulpunch.Thedoughisstuddedwithwholesaltedpeanutsforextracrunch.Sandwichafewwithjellyforan afternoon snack. Or embellish them instead by pipingmelted semisweet chocolate into the lines of the cross-hatchpattern.MAKES2½DOZEN

1¼cupsall-purposeflour,plusmoreforflatteningcookies¾teaspoonbakingsoda1cup(2sticks)unsaltedbutter,roomtemperature½cupgranulatedsugar½cuppackedlightbrownsugar1largeegg½teaspoonpurevanillaextract1cupsmoothpeanutbutter½cupsaltedpeanuts

1.Preheatovento350°F.Siftflourandbakingsodaintoabowl.

2.Putbutterandbothsugarsinthebowlofanelectricmixerfittedwiththe paddle attachment; mix on medium speed until pale and fluffy,about3minutes.Addegg;mixuntilwellcombined.Mixinvanillaandthenpeanutbutter.Reduce speed to low.Add flourmixture;mixuntiljustcombined.Stirinpeanuts.

3. Drop batter by heaping tablespoons onto baking sheets lined withparchmentpaper,spacing1½inchesapart.Dipthebottomofaglassinflour,tappingoffexcess,anduseittoflattenballsslightly.Firmlypressforktinesintoeachdoughballtomakeacross-hatchpattern.

4.Bakecookies,rotatingsheetshalfwaythrough,untilcentersarefirmand edges are lightly browned, about 25minutes. Transfer cookies onparchment toawire rack tocoolcompletely.Cookiescanbe stored in

airtightcontainersatroomtemperatureupto3days.

BlueberryBonanzaBars

This chunky bar cookie recipe presents a perfect opportunityforimprovisation,asyoucanusewhateverflavorsofjamandgranolayouhaveonhand.MAKES2DOZEN

½cupsliveredalmonds,toasted2cupsall-purposeflour¾cupconfectioners’sugar1½teaspoonsbakingpowder½teaspooncoarsesalt¾cup(1½sticks)unsaltedbutter,cold,cutintopieces1largeeggplus1largeeggyolk¾teaspoonpurevanillaextract1½cupsblueberryjamAlmond-CoconutGranola(recipefollows)Vegetableoilcookingspray

1.Linea9by13-inchbakingpanwithfoil,allowinga2-inchoverhang.Coatwithcookingspray.

2. Process almonds in a food processor until finely ground.Add flour,confectioners’ sugar, baking powder, and salt; pulse to combine. Addbutter;processuntilmixtureresemblescoarsemeal.

3.Lightlybeategg,eggyolk,andvanillainasmallbowl.Withprocessorrunning,addeggmixture;processjustuntilclumpsform.Patdoughintobottomofdish;refrigerateuntilfirmandcold,about30minutes.

4.Preheatoven to350°F.Prickdoughalloverwitha fork.Bakeuntiledgesaregolden,about25minutes.Letcoolonawirerack.

5.Spread jamovercrust; topwithgranola.Bakeuntil jam isbubblingand granola topping is browned, about 30 minutes. Let cool on wirerack.Liftout,andcutinto2-inchsquares.Barscanbestoredinairtight

containersatroomtemperatureupto1dayorfrozenupto1week.

ALMOND-COCONUTGRANOLAMAKESABOUT5CUPS

4tablespoonsunsaltedbutter¼cuphoney½cuppackedlightbrownsugar2tablespoonswater3cupsold-fashionedrolledoats⅔cupsliveredalmonds½cupsweetenedshreddedcoconut

Preheatovento325°F.Meltbutterwithhoneyinasmallsaucepanoverlow heat. Add brown sugar; stir until dissolved, about 2 minutes.Removefromheat,andstirinthewater.Stirtogetheroats,almonds,andcoconutinalargebowl.Pourbuttermixtureoveroatmixture;stiruntilcombined.Evenly spreadout granola on a large rimmedbaking sheet.Bake,stirringfrequently,untilgoldenbrown,25to30minutes.Letcoolcompletelyonsheetonawirerack.Granolacanbestoredinanairtightcontaineratroomtemperatureupto2weeks.

TurtleBrownies

A moist, chocolaty brownie topped with caramel and nutsbringstogethertheclassiccomponentsofturtlecandies.MAKES16

forthebatter:4tablespoons(½stick)unsaltedbutter,plusmoreforthepan3ouncesgood-qualityunsweetenedchocolate,coarselychopped½cupall-purposeflour¼teaspoonbakingpowder½teaspooncoarsesalt1cupsugar2largeeggs¼cupwholemilk1teaspoonpurevanillaextract

forthetopping:1cupsugar⅓cupwater⅓cupheavycream1teaspoonpurevanillaextract½teaspooncoarsesalt1cupcoarselychoppedtoastedpecans(about4ounces)

1.Preheatovento325°F.Lineabuttered8-inchsquarebakingpanwithparchment,allowinga2-inchoverhang.Butterlining(notoverhang).

2.Makebatter:Putchocolateandbutterinaheatproofbowlsetoverapan of simmering water; stir until melted. Let cool slightly. Whisktogetherflour,bakingpowder,andsaltinanotherbowl.

3. Put sugar and eggs in the bowl of an electricmixer fittedwith thewhisk attachment, and beat on medium speed until pale and fluffy,about4minutes.Addchocolatemixture,milk,andvanilla,andmixuntil

combined.Reducespeedtolow.Addflourmixture;mix,scrapingdownsidesofbowlasneeded,untilwellcombined.

4.Pourbatterintoprepareddish.Bakeuntilacaketesterinsertedintocenterofbrowniescomesoutwithafewcrumbsbutisnotwet,27to30minutes.Letcoolonawirerack.

5. Make topping: Bring sugar and the water to a boil in a mediumsaucepan over medium-high heat, stirring, until sugar has dissolved.Whenmixturecomestoaboil,stopstirring,andwashdownsidesofpanwith awet pastry brush to prevent crystals from forming.Continue tocook,swirlingpanoccasionally,untilmediumamber,5to7minutes.

6. Remove from heat and immediately add cream, vanilla, and salt.Gentlystirwithawoodenspoonorheatproofspatulauntilsmooth.Addpecans; stiruntil caramelbegins to cool and thickens slightly, about1minute.

7. Pour caramel over cool brownies; spread with an offset spatula.Refrigerateuntilcold,30minutesto1hour.

8. Let brownies stand at room temperature at least 15minutes beforeserving.Liftout,andcutinto16squares,wipingknifewithahot,dampcloth between each cut. Brownies can be refrigerated in an airtightcontainerupto2days.

The word cookie comes from the Dutch koekje,whichmeans“littlecake,”andthetenderselectionsin this category live up to their name. Like mostfull-sizecakes,theseareusuallybestenjoyedthesame day you bake them. The springy texture ispartially achieved by blending wet and dryingredients separately, then mixing them togetheruntil just combined. A madeleine is the bestexampleofthismethod;itsairyqualityisgainedbybeating melted butter, sugar, eggs, and liquidtogether,thengentlyfoldinginflourandleavening.Thesemini-cakesarewonderfulontheirown,butifyouwish,youcandecoratethemjustasyouwoulda large one: Layer them, top them with swirls ofcreamyfrosting,orleavethemunadornedbutforasimpledustingofpowderedsugar.

Likelittlecakeswithacitrusperfume,theseshell-shapetreatsareequallydelightfulasalightdessertwithfreshfruitorasanaccompaniment to a cup of tea. Madeleines are most oftenassociated with the French author Marcel Proust, whoimmortalized them in the opening scene of the novelRemembranceofThingsPast.(seephotograph)MAKES2DOZEN

1½cupssiftedcakeflour(notself-rising)½teaspoonbakingpowder¼teaspooncoarsesalt3largeeggsplus2largeeggyolks¾cupgranulatedsugar1teaspoonpurevanillaextract2tablespoonsfinelygratedlemonzest2tablespoonsfreshlemonjuice¾cup(1½sticks)unsaltedbutter,melted,plusmoreforpansConfectioners’sugar,fordusting(optional)

1.Sifttogetherflour,bakingpowder,andsaltintoabowl.

2. Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest andjuiceinthebowlofanelectricmixerfittedwiththepaddleattachment.Mixonmedium-high speeduntilpaleand thickened, about5minutes.Mix inbutter.Usingaspatula, fold flourmixture intoeggmixture.Letbatterrest30minutes.

3.Preheatovento350°F.Buttertwomadeleinepans.

4.Pourbatter intopreparedpans, filling themolds three-quarters full.Bake cookies, rotatingpanshalfway through,until edgesare crispandgolden,7to8minutes.Letcookiescoolslightlyinpansonwireracks.Invert, andunmold.Dustwith confectioners’ sugar, if desired.Cookiescanbestoredbetweenlayersofparchmentinairtightcontainersatroomtemperatureupto1day.

Gingerbread-WhiteChocolateBlondies

These moist, relatively thin blondies burst with gingerbreadspicesandwhitechocolatechunks.MAKES4DOZEN

2¾cupsplus1tablespoonall-purposeflour1¼teaspoonsbakingsoda1¼teaspoonssalt1¼teaspoonsgroundcinnamon1teaspoongroundginger¼teaspoongroundcloves1¼cups(2½sticks)unsaltedbutter,roomtemperature1¼cupspackedlightbrownsugar½cupplus2tablespoonsgranulatedsugar2largeeggsplus1eggyolk1¼teaspoonspurevanillaextract⅓cupunsulfuredmolasses1¾cupscoarselychoppedbest-qualitywhitechocolate(10ounces)Nonstickvegetableoilspray

1. Preheat oven to 350°F. Coat a 12 by 17-inch rimmed baking sheetwith nonstick spray and line the bottomwith parchment paper. Spraytheparchmentandsetaside.

2.Whisktogetherflour,soda,salt,andspicesinabowl.

3. In the bowl of an electricmixer fittedwith the paddle attachment,beat butter and sugars on medium-high speed until creamy and pale,about3minutes.Addeggsandyolkoneatatime,scrapingdownsidesofbowlasneeded.Addvanillaandmolassesandmixonmediumspeeduntilcombined.Addflourmixtureonlowspeeduntilcombined.Stirinwhitechocolate.

4. Spread batter evenly into prepared pan and bake until golden on

edges, about 25 minutes. Let cool completely in pan; cut into 2-inchsquares. Blondies can be stored in airtight containers at roomtemperatureupto1week.

Lebkuchen

Lebkuchen are traditional German Christmas cookies, spicedwith the flavors of gingerbread, studded with candied citruspeel, and toppedwith a sweet sugar-and-milk glaze. To toastnuts,spreadtheminasinglelayeronarimmedbakingsheet,andbakeina350°Fovenforabouttenminutes.MAKESABOUT1½DOZEN

forthecookies:¾cupall-purposeflour½teaspoonbakingpowder¼teaspoonsalt½teaspoongroundcinnamon½teaspoongroundginger¼teaspoongroundcloves½teaspoonmace1¾ouncesblanchedwholealmonds,toasted(⅓cup),plusmoreuntoastedfordecorating1½ouncesblanchedhazelnuts,toasted(¼cup)

⅓cupdicedgood-qualitycandiedorangepeel⅓cupdicedgood-qualitycandiedlemonpeel4Medjooldates,pittedandfinelychopped3ouncesalmondpaste,brokenintosmallpieces⅓cupapricotjam3largeeggs¾cuppackedlightbrownsugar

fortheglaze:½cupplus3tablespoonsconfectioners’sugar2tablespoonswholemilk

1.Makecookies:Whisk together flour,bakingpowder, salt, cinnamon,ginger,cloves,andmaceinabowl.Placealmondsandhazelnutsinthe

bowlofafoodprocessor.Pulseuntilveryfinelychopped.Addpeelsanddates and pulse until finely chopped. Add almond paste and pulse tocombine.Addjamandpulsetocombine.Addeggsandbrownsugarandpulsetocombine.Adddryingredients;pulsetocombine.Covermixtureandrefrigerateovernightorupto3days.

2.Preheatovento325°F.Usinga2-inchicecreamscoop,scoopmoundsonto baking sheets linedwith a nonstick bakingmat (such as Silpat).Place3almondsclosetogetherontopofeachcookie(theywillspreadwhile baking). Bake until golden brown, about 14 minutes, rotatingsheetshalfwaythrough.Letcoolcompletelyonsheetsonawirerack.

3.Makeglaze:Mixconfectioners’sugarandmilkinasmallbowl.Brushallovertopsofcookiesandletset.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto3days.

SurpriseCookies

Someof the same ingredientsused forhot chocolatego rightinto these crowd pleasers. Cocoa powder gives them theirchocolate flavor,whilemarshmallowsarethesquishycenters.Slathered on top is a chocolate frosting that hides themarshmallow—creating a delightful surprise for the luckypersonwhotakesabite.MAKES2½DOZEN

forthecookies:1¾cupsall-purposeflour¾cupunsweetenedcocoapowder(notDutch-process)½teaspoonbakingsoda½teaspooncoarsesalt½cup(1stick)unsaltedbutter,roomtemperature1cupgranulatedsugar1largeegg½cupwholemilk1teaspoonpurevanillaextractAbout15marshmallows,halvedcrosswise

forthefrosting:3cupsconfectioners’sugar6tablespoonsunsaltedbutter,roomtemperature¼cupplus1½teaspoonsunsweetenedcocoapowder(notDutch-process)

¼cupplus2tablespoonswholemilk¾teaspoonpurevanillaextract

1. Preheat the oven to 375°F.Make cookies: Sift together flour, cocoapowder,bakingsoda,andsaltintoabowl.

2.Putbutterandsugarintothebowlofanelectricmixerfittedwiththe

paddle attachment. Mix on medium-high speed until pale and fluffy,about 2minutes. Reduce speed tomedium-low;mix in egg,milk, andvanilla.Mixinflourmixture,½cupatatime,untilcombined.

3. Using a 1¾-inch ice cream scoop, drop dough onto baking sheetslined with parchment paper, spacing 2 inches apart. Bake cookies,rotating sheets halfway through, until firm, 8 to 10 minutes.Immediatelypressamarshmallowhalfontopofeachcookie.Bakeuntilmarshmallows begin tomelt, 2minutesmore. Let cool completely onsheetsonwireracks.

4.Makefrosting:Putconfectioners’sugarinamediumbowl.Meltbutterwith the cocoa powder in a saucepan over medium-low heat, stirringoccasionally. Add buttermixture to the confectioners’ sugar.Whisk inmilkandvanilla.

5.Spreadabout1tablespoonoffrostingontopofeachcookietocovermarshmallow. Let stand until set, about 10 minutes. Cookies can bestoredinsinglelayersinairtightcontainersatroomtemperatureupto2days.

PumpkinCookieswithBrown-ButterIcing

You’reguaranteedtogetabitofbrownbutter–fleckedicinginevery bite of these pillowy spice cookies. Offer them at aHalloweenpartyoraspartofaThanksgivingdessertbuffet.MAKESABOUT6DOZEN

forthecookies:2¾cupsall-purposeflour1teaspoonbakingpowder1teaspoonbakingsoda1¼teaspoonscoarsesalt1½teaspoonsgroundcinnamon1¼teaspoonsgroundginger¾teaspoonfreshlygratednutmeg¾cup(1½sticks)unsaltedbutter,roomtemperature2¼cupspackedlightbrownsugar2largeeggs1½cupscannedsolid-packpumpkin(14ounces)¾cupevaporatedmilk1teaspoonpurevanillaextract

fortheicing:4cupsconfectioners’sugar,sifted10tablespoons(1¼sticks)unsaltedbutter¼cupplus1tablespoonevaporatedmilk,plusmoreifneeded2teaspoonspurevanillaextract

1. Preheat the oven to 375°F. Make cookies: Whisk together flour,baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in abowl.

2. Put butter and brown sugar in the bowl of an electricmixer fittedwiththepaddleattachment.Beatonmediumspeeduntilpaleandfluffy,

about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin,evaporatedmilk,andvanilla;mixuntilwellblended,about2minutes.Addflourmixture;mixuntilcombined.

3.Transfer1½cupsbattertoapastrybagfittedwitha½-inchplaintip(suchasAteco#806).Pipe1½-inchroundsontoparchmentpaper–linedbaking sheets, spacing 1 inch apart. Bake cookies, rotating sheetshalfway through, until tops spring back, about 12 minutes. Cool onsheetsonwireracks5minutes.Transfercookiestowireracks; letcoolcompletely.

4.Makeicing:Putconfectioners’sugarinabowl.Meltbutterinasmallsaucepan over medium heat. Cook, swirling pan occasionally, untilgolden brown, about 3 minutes. Immediately add butter toconfectioners’sugar,scrapinganybrownedbitsfromsidesandbottomofpan.Addevaporatedmilkandvanilla;stiruntilsmooth.

5.Spreadabout1teaspoonicingontoeachcookie.Ificingstiffens,stirin more evaporated milk, a little at a time. Cookies can be stored insinglelayersinairtightcontainersatroomtemperatureupto3days.

CakeyChocolateChipCookies

Incorporatinglessbutterandbrownsugarintothebatteryieldscookies thatarethickerandfluffier thanotherchocolatechipcookies,withjustasmanychips—andjustasmuchappeal.MAKES3DOZEN

2¼cupsall-purposeflour½teaspoonbakingsoda14tablespoons(1¾sticks)unsaltedbutter,roomtemperature¾cupgranulatedsugar¼cuppackedlightbrownsugar1teaspooncoarsesalt2teaspoonspurevanillaextract2largeeggs2cupssemisweetormilkchocolatechips,oracombinationofboth(12ounces)

1. Preheat oven to 350°F.Whisk together flour and baking soda in abowl.

2.Putbutterandbothsugarsinthebowlofanelectricmixerfittedwiththe paddle attachment. Beat on medium speed until pale and fluffy,about2minutes.Reducespeedtolow.Addsalt,vanilla,andeggs;mixuntil combined, about 1 minute. Add flour mixture; mix until justcombined.Stirinchocolatechips.

3. Drop heaping tablespoons of dough onto baking sheets lined withparchmentpaper,spacing2inchesapart.Bakecookiesuntilcentersareset and edges are golden, 10 to 12 minutes, rotating sheets halfwaythrough.Letcoolonbakingsheets2minutes.Transfercookies towireracks;letcoolcompletely.Cookiescanbestoredinairtightcontainersatroomtemperatureupto1week.

RaspberryAlmondBlondies

Agenerous toppingof freshberriesandtoastedalmondslicesembellishesthesebasicblondies.MAKES16

9tablespoons(1stickplus1tablespoon)unsaltedbutter,roomtemperature,plusmoreforpan1⅔cupsall-purposeflour

1teaspoonbakingpowder¾teaspooncoarsesalt1cuppackedlightbrownsugar2largeeggs1teaspoonpurevanillaextract1cupslicedalmonds(about3ounces),toasted2⅔cupsraspberries

1.Preheatovento325°F.Butteran8-inchsquarebakingpan.Linewithparchment paper, allowing 2 inches to hang over two sides. Butterparchment.

2.Whisktogetherflour,bakingpowder,andsaltinabowl.

3. Put butter and brown sugar in the bowl of an electricmixer fittedwiththepaddleattachment.Mixonmediumspeeduntilpaleandfluffy,about 3 minutes. Add eggs and vanilla; mix until combined. Reducespeed to low. Add flour mixture; mix until combined. Mix in ¾ cupalmonds.

4. Pour batter into prepared dish; smooth top. Scatter berries andremaining ¼ cup almonds over batter. Bake, rotating dish halfwaythrough, until a cake tester inserted into center comes outwithmoistcrumbs,55to60minutes.

5.Letblondiescool15minutes.Transferblondiestoawirerack,andletcoolcompletely.Cutinto2-inchsquares.Blondiescanbestoredinsinglelayersinairtightcontainersatroomtemperatureupto3days.

Pear,Pistachio,andGingerBlondies

Blondiesareusuallybakedinasquareorrectangularpanandcut into bars. Here we’ve used a springform pan to bake aroundthat’sthencutintowedges.Thefamiliarflavorismadeeven more irresistible with the spice of candied ginger, thesweetnessofdriedpears,andthecrunchofpistachios.MAKESABOUT1DOZEN

9tablespoons(1stickplus1tablespoon)unsaltedbutter,roomtemperature,plusmoreforpan1⅔cupsall-purposeflour

1teaspoonbakingpowder¾teaspooncoarsesalt1cuppackedlightbrownsugar2largeeggs1teaspoonpurevanillaextract¾cupcoarselychoppeddriedpears(4ounces)¾cupshelledpistachios,coarselychopped(3¼ounces)¼cupcoarselychoppedcandiedginger(1¼ounces)

1.Preheatovento325°F.Buttera9-inchspringformorroundcakepan.Linebottomwithparchmentpaper;butterparchment.

2.Whisk together flour,bakingpowder,andsalt inabowl.Putbutterandbrownsugarinthebowlofanelectricmixerfittedwiththepaddleattachment. Mix on medium speed until pale and fluffy, about 3minutes. Add eggs and vanilla; mix until combined. Reduce speed tolow;mixinflourmixtureuntilcombined.Mixinpears,pistachios,andcandiedginger.

3. Pour batter into prepared pan; smooth top. Bake, rotating panhalfwaythrough,untilacaketesterinsertedintocentercomesoutclean,about50minutes.Letcoolonawirerack15minutes.Removesideofspringform(or invertpan ifusingacakepan).Transfer toawire rackand let cool completely. Cut into wedges. Blondies can be stored

betweenlayersofparchmentinairtightcontainersatroomtemperatureupto3days.

CarrotCakeCookies

Theseare like tiny inside-outcarrotcakes,with the signaturecreamcheese frostingon the inside and spiced “cake”on theoutside.MAKESABOUT3DOZEN

1cup(2sticks)unsaltedbutter,roomtemperature1cuppackedlightbrownsugar1cupgranulatedsugar2largeeggs,roomtemperature1teaspoonpurevanillaextract2cupsall-purposeflour,plusmoreforflatteningcookies1teaspoonbakingsoda1teaspoonbakingpowder¼teaspoonsalt1teaspoongroundcinnamon½teaspoonfreshlygratednutmeg½teaspoongroundginger2cupsold-fashionedrolledoats1½cupsfinelygratedcarrots(about3largecarrots)1cupraisinsCreamCheeseFrosting(recipefollows)

1. Line two baking sheetswith parchment paper. In an electricmixerfitted with the paddle attachment, beat butter and both sugars onmedium speed until light and fluffy, 3 to 4 minutes. Add eggs andvanilla,andbeatonmediumspeeduntilwellcombined.

2. Sift together flour, baking soda, baking powder, salt, cinnamon,nutmeg, and ginger; stir to combine. Gradually add flour mixture tobuttermixture;mixonlowspeeduntiljustblended.Mixinoats,carrots,andraisins.Chilluntilfirm,atleast1hour.

3. Preheat oven to 350°F. Shape tablespoons of dough into balls, and

placeonpreparedbakingsheets,spacing2inchesapart.

4. Bake until browned and crisp, 12 to 15 minutes, rotating halfwaythrough. Transfer to a wire rack to cool completely. Using an offsetspatula,spreadabout2teaspoonsof frostingonto flatsidesofhalf thecookies. Sandwich together with remaining cookies. Cookies can berefrigeratedinairtightcontainersupto3days.

CREAMCHEESEFROSTING

8ouncescreamcheese,roomtemperature½cup(1stick)unsaltedbutter,roomtemperature1cupconfectioners’sugar1teaspoonpurevanillaextract

Placecreamcheeseinamixingbowl.Usingarubberspatula,beatcreamcheese until smooth. Gradually add butter and continue beating untilsmooth and well blended. Sift in confectioners’ sugar and continuebeatinguntilsmooth.Addvanillaandstirtocombine.

RaspberryHoneyFinanciers

For a twist on the traditional French petit fours known asfinanciers, we baked these cookie “cakes” inmini-muffin tinsinsteadof small rectangularpans.Theyhaveanutty, butteryflavor with floral hints of honey. Tiny raspberry heartdecorationsmakethemanappropriategiftforValentine’sDay.MAKESABOUT4DOZEN

½cupunsaltedbutter(1stick),cutintosmallpieces⅓cupmildhoney2cupsblanchedslicedalmonds,lightlytoastedandfinelyground½cupgranulatedsugar

¼cupconfectioners’sugar,sifted¾cupcakeflour(notself-rising),sifted½teaspoonsalt5largeeggwhites1cupfreshraspberries(orthawedfrozenraspberries),pureedandstrainedNonstickcookingspray,fortins

1. Preheat oven to 350°F. Coat nonstick mini-muffin tins (each cupshouldhavea1-ouncecapacity)withcookingspray.

2.Inasmallsaucepan,meltthebutterovermedium-lowheat,whiskingfrequently,untilitisgoldenbrown,6to7minutes.Carefullypourinthehoney, whisking to combine completely, then remove from the heat;keepwarm.

3.Putthegroundalmonds,bothsugars,cakeflour,andsaltinthebowlofanelectricmixerfittedwiththewhiskattachment.Mixonlowspeeduntil combined. Add the egg whites one at a time on medium-highspeed,beatingwellaftereachadditionandscrapingdownthesidesofthebowlasnecessary.Onlowspeed,addthewarmhoneymixtureinathinstream;mixonhighspeeduntilblended,about45seconds.

4.Spoonbatterintothepreparedmuffintins,fillingthemabouthalffull(youwillneedabout1tablespoonbatterforeach).Spoonasmalldollopof raspberry puree along one side of the batter. Using the tip of awoodenskeweror thesharppointofaparingknife,drawthrough themiddleof thepureefromthetopof thedolloptotheothersideof thebattertomakeaheartshape.

5.Bakeuntiltheedgesaregoldenbrown,15to20minutes,rotatingpanhalfway through. Transfer muffin pans to a wire rack to cool for 5minutes.Usingasmalloffsetspatula,loosenfinanciersaroundtheedgesandtransfertoawireracktocoolslightly.Thesearebestservedwarmfrom the oven, or at least the same day baked.However, they can bestoredinanairtightcontaineratroomtemperatureupto3days.

PeanutButterWhoopiePies

The origins of the whoopie pie remain a mystery, but manybelieve that the cookie, a specialty of Pennsylvania DutchcountryandpartsofNewEngland,wascreatedwhenleftovercake batter was baked, iced, and sandwiched as a treat forchildren.Weusedapeanutbutterfilling,butsubstituteSeven-MinuteFrosting(recipebelow)ifyouprefer.MAKESABOUT3DOZEN

forthecookies:3½cupsall-purposeflour1½cupsunsweetenedcocoapowder1tablespoonbakingsoda1teaspoonbakingpowder1teaspoonsalt2sticks(1cup)unsaltedbutter,roomtemperature2cupssugar2largeeggs2cupsbuttermilk,roomtemperature2teaspoonspurevanillaextract

forthefilling:1⅓cupnatural,creamypeanutbutter1cup(2sticks)unsaltedbutter,roomtemperature1½cupsconfectioners’sugarCoarsesalt(optional)

1.Preheatovento400°F.Makecookies:Linetworimmedbakingsheetswith nonstick baking mats (such as Silpats), or with parchment. Sifttogether flour, cocoa powder, baking soda, baking powder, and salt.With an electric mixer, beat butter and sugar onmedium speed untillight and fluffy. Add eggs, buttermilk, and vanilla. Beat until wellcombined. On low speed, slowly add dry ingredients; mix until

combined.

2.Drop1½tablespoonsofbatterontopreparedbakingsheets,spacing2inchesapart.Bakeuntilset,about8minutes,rotatinghalfwaythrough.(Whenthetopofacookieisgentlytouched,itshouldfeelsoftbutnotwet.)Coolcompletelyonawirerack.

3.Makefilling:Withanelectricmixer,beatpeanutbutterandbutteronhighspeeduntilsmooth.Reducespeedtolow.Addconfectioners’sugar;mix until combined. Raise speed to high, and mix until fluffy andsmooth,about3minutes.Seasonwithsalt,ifdesired.

4.Assemblecookies:Spread1heapingtablespoonfillingontheflatsideof 1 cookie. Sandwich with another cookie. Repeat with remainingcookiesandfilling.Cookiescanberefrigeratedinsinglelayersinairtightcontainersupto3days.Bringtoroomtemperaturebeforeserving.

SEVEN-MINUTEFROSTINGTiming is key, so have everything you need ready, and startwhiskingeggwhitesoncethesyrupisatafullboil.

1cupplus1tablespoonsugar1teaspoonlightcornsyrup½cupwater4largeeggwhites½teaspoonpurevanillaextract

Inasmall,heavysaucepanovermediumheat,combine1cupsugar,thecorn syrup, and thewater; bring to a boil,washing down sides of thepanwith a pastry brush dipped inwater. Raise heat tomedium-high.Cook without stirring until a candy thermometer reaches 230°F.Meanwhile, with an electricmixer, beat eggwhites onmedium speeduntil soft peaks form. Gradually add remaining tablespoon sugar, andbeat until peaks are very fluffy but still soft.When the syrup reaches230°F,reducemixerspeedtomedium-low;poursyrupinasteadystreamdown the sides of the bowl. Increase speed tomedium-high, and beatuntil cool, about 7 minutes. Add vanilla, and beat until fully

incorporated. The frosting should be shiny and fluffy and hold stiffpeaks.Useimmediately.

Brown-ButterToffeeBlondies

Brown butter is simply butter that has been cooked until ittakes on a delicious, subtle nutty flavor and aroma—whichexplains itsFrenchname,beurrenoisette,or“hazelnutbutter.”Besuretokeepaneyeonitasitcooks,toavoidburning.MAKESABOUT1DOZEN

1¼cups(2½sticks)unsaltedbutter,plusmoreforpan2¼cupsall-purposeflour,plusmoreforpan1½teaspoonsbakingpowder1½teaspoonssalt2cupspackedlightbrownsugar½cupgranulatedsugar3largeeggs2½teaspoonspurevanillaextract1cupchoppedwalnuts(about4ounces)1cuptoffeebits

1.Preheatovento350°F.Buttera9by13-inchbakingpan.Linebottomofpanwithparchment;butterandflourparchment.

2.Inasaucepanovermediumheat,cookthebutteruntilitturnsgoldenbrown; remove from heat, and let cool. Whisk together flour, bakingpowder,andsalt.

3. In thebowlof anelectricmixer, combinebrownedbutterandbothsugars;stirwithawoodenspoonuntilcombined.Attachbowltomixer;addeggs.Usingthepaddleattachment,beatonmedium-highspeeduntillightandfluffy,about3minutes.Addthevanilla,andbeattocombine.Add the flour mixture, walnuts, and toffee bits. Mix until thoroughlycombined,andpourintopreparedpan.

4.Bakeuntilacaketesterinsertedinthecentercomesoutclean,35to40minutes(donotoverbake).Transfertoawireracktocoolcompletelybefore turning out of pan onto a cutting board. Peel off parchment

paper; cut blondies into shapes with 3-to 3½-inch cookie cutters.Blondiescanbestoredinairtightcontainersatroomtemperatureupto3days.

Orange-CardamomMadeleines

Butterymadeleinebatter is sweetenedwithhoneyand spicedwithgroundcardamom.Oncebaked,theminicakesareglazedwithasimplecitrusicing.MAKES2DOZEN

forthebatter:4tablespoonsunsaltedbutter,plusmoreforpan1tablespoongood-qualityhoney1teaspoonpurevanillaextract¾cupall-purposeflour1teaspoonbakingpowder¾teaspoongroundcardamom¼teaspoonsalt¼cupgranulatedsugar2largeeggs

fortheglaze:¾cupconfectioners’sugar1teaspoonfinelygratedorangezest2tablespoonsstrainedfreshorangejuice

1.Brushmoldsofamadeleinepanwithbutter.Makebatter:Meltbutterinasmallsaucepanoverlowheat.Removefromheat,andstirinhoneyandvanilla.Letcool10minutes.

2.Whisktogetherflour,bakingpowder,cardamom,andsaltinabowl.Stirtogethersugarandeggsinabowl.Gentlyfoldinflourmixtureuntilcombined. Add butter mixture, and fold until combined. Cover withplasticwrap,andrefrigerate30minutes.

3.Preheatovento325°F,withrackincenter.Spoonbatterintopreparedpan,fillingeachmoldhalfway.Tappanonworksurfacetoeliminateairbubbles. Bake until cookies are puffed and edges are golden, 7 to 8

minutes.Transferpan toawire rack; letcool slightly.Unmoldcookiesontoawirerack,andletcoolcompletely.

4.Makeglaze:Stir together sugarandorangezestand juice inabowluntilglazeissmooth,thick,andopaque.Usingasmallpastrybrush,coatridgedsideofeachcookiewithglaze.Letset15minutes.Cookiescanbestoredinasinglelayerinairtightcontainersatroomtemperatureupto3days.

MiniBlack-and-WhiteCookies

Jumbo versions of these iced cookies are a New York Cityspecialty. Deciding where to begin presents the sweetest ofdilemmas:chocolate first,orvanilla?Don’tworry ifyoucan’tchoose—these petite versions are just the right size to eat inonebite.MAKESABOUT4DOZEN

forthecookies:1¼cupsall-purposeflour½teaspoonbakingsoda½teaspooncoarsesalt6tablespoonsunsaltedbutter,roomtemperature½cupgranulatedsugar1largeegg½teaspoonpurevanillaextract⅓cuplow-fatbuttermilk

fortheicing:2cupsconfectioners’sugar1tablespoonplus1teaspoonlightcornsyrup2½teaspoonsfreshlemonjuice¼teaspoonpurevanillaextract1tablespoonwater,plusmoreifneeded1tablespoonunsweetenedDutch-processcocoapowder

1.Preheat theovento350°F.Makecookies:Sift together flour,bakingsoda,andsaltintoabowl.

2. Put butter in the bowl of an electric mixer fitted with the paddleattachment.Mixuntil creamy, about2minutes.Addgranulated sugar;mixuntil fluffy, about3minutes.Mix in eggandvanilla.Mix in flourmixtureinthreebatches,alternatingwithbuttermilk.

3. Roll tablespoons of dough into balls; drop onto baking sheets linedwith parchment paper, spacing 2 inches apart. Bake cookies, rotatingsheets halfway through, until bottoms turn golden, about 10minutes.Letcoolcompletelyonsheetsonwireracks.

4. Make icing: Whisk confectioners’ sugar, corn syrup, lemon juice,vanilla,andthewaterinasmallbowluntilsmooth.Addmorewater,ifneeded, to achieve a consistency slightly thicker than honey. Transferhalftheicingtoasmallbowl.Stir incocoapowder;thinwithwater ifneeded.

5.Spreadwhiteicingonhalfofeachcookie’s flatsideandcocoaicingon other half. Let stand until set, 30 minutes. Cookies can be storedbetweenlayersofparchmentinairtightcontainersatroomtemperatureupto3days.

ChocolateWaffles

A morning treat gains all-day appeal with these cakeychocolate cookies. Like breakfast waffles, the cookies areprepared on a waffle iron. For best results, make sure thesurfaceisniceandhotbeforeyoupourthebatter.MAKESABOUT4DOZEN

3ouncesunsweetenedchocolate,coarselychopped18tablespoons(2¼sticks)unsaltedbutter4largeeggs1teaspoonpurevanillaextract1½cupsgranulatedsugar½teaspooncoarsesalt1½teaspoonsgroundcinnamon½cupplus2tablespoonsunsweetenedDutch-processcocoapowder1½cupsall-purposeflour¼cupconfectioners’sugar,plusmorefordusting1½tablespoonswholemilkVegetableoilcookingspray

1. Melt chocolate with 1 cup butter (2 sticks) in a saucepan overmedium-highheat,stirringconstantly.Letcoolslightly.

2. Put eggs, vanilla, and granulated sugar in the bowl of an electricmixer fitted with the paddle attachment. Mix on medium speed untilpale,4 to5minutes.Mix in chocolatemixture, salt, cinnamon,½cupcocoapowder,andtheflour.

3.Heat awaffle iron until hot. Lightly coat gridswith cooking spray.Spoonabout1tablespoonbatterontocenterofeachwaffle-ironsquaretomake1½-inchrounds.Closecover;cookuntilset,about1½minutes.Transfer to a wire rack, bottom sides up. Let cool completely. Repeatwithremainingbatter,coatinggridswithcookingsprayaftereachbatch.

4. Melt remaining 2 tablespoons butter in a small saucepan over low

heat. Add confectioners’ sugar and remaining 2 tablespoons cocoapowder;stiruntilsmooth.Stirinmilk.

5.Gentlydiponesurfaceofeachcookieinicingsothatjustthewafflelines (not gaps) are coated. Repeat with remaining cookies and icing.Transfer towire racks; let standuntil set, about10minutes.Dust icedsurfaces of cookieswith confectioners’ sugar. Cookies can be stored insinglelayersinairtightcontainersatroomtemperatureupto2days.

OatmealBarswithDatesandWalnuts

Thesefruit-and-nut-richcookiesarelikesoftgranolabars;theymakeaheartyanddeliciousafter-schoolsnack.MAKESABOUT2DOZEN

2¾cupsold-fashionedrolledoats¾cupwholewheatflour1½teaspoonsbakingpowder1½teaspoonscoarsesalt½teaspoongroundcinnamon¼teaspoonallspice¾cup(1½sticks)unsaltedbutter,roomtemperature2cupspackedlightbrownsugar3largeeggs2½teaspoonspurevanillaextract1½cupswalnuts(about5½ounces),toastedandchopped1cupdates(5ounces),pittedandcoarselychoppedVegetableoilcookingspray

1.Preheatovento350°F.Finelygrind1¼cupsoatsinafoodprocessor.Stir together ground oats, 1 cup whole oats, the whole wheat flour,bakingpowder,salt,cinnamon,andallspiceinalargebowl.

2.Withanelectricmixerbeatbutterandbrownsugaronmediumspeeduntilpaleandfluffy,about5minutes.Mixineggsandvanilla.Reducespeedtolow;mixinoatmixtureuntiljustcombined.Mixinwalnutsanddates.

3.Coata9by13-inchbakingdishwithcookingspray.Usinganoffsetspatula, spread batter evenly in dish. Scatter remaining ½ cup wholeoats over top.Bake, rotatingdishhalfway through,until goldenandacaketester insertedintocentercomesoutclean,about35minutes.Letcool completely in dish on awire rack. Cut into bars. Cookies can bestored between layers of parchment in airtight containers at room

temperatureupto3days.

Fresh-PeachDropCookies

Moist, cakey, and fleckedwith fresh fruit in everybite, thesecookiesarejustthethingtopackintoapicnicbasketonalate-summerday.MAKESABOUT4DOZEN

2cupsplus2tablespoonsall-purposeflour¾teaspoonsalt½teaspoonbakingsoda½cup(1stick)unsaltedbutter,roomtemperature1cupgranulatedsugar1largeegg½teaspoonpurevanillaextract2largeripepeaches(about8ounceseach)peeled,pitted,andchoppedinto¼-inchpieces(1¾cups)⅓cuppeachjamorpreserves

2tablespoonsfinesandingsugar⅛teaspoongroundcinnamon

1.Preheatovento375°F.Whisktogetherflour,salt,andbakingsoda.

2. Put butter and granulated sugar into the bowl of an electricmixerfittedwiththepaddleattachment.Mixonmedium-highspeeduntilpaleandfluffy,about4minutes.Reducespeedtolow.Addeggandvanilla;mixuntilwellblended,about1minute.Addflourmixtureandmixuntilcombined.Adddicedpeachesandpeachjam;mixuntiljustcombined.

3.Usinga1½-inch ice creamscoopora tablespoon,dropdoughontobakingsheetslinedwithparchmentpaper,spacing2inchesapart.(Chillremaining dough between batches.) 4. Combine sanding sugar andcinnamon in a small bowl. Sprinkle each cookie with ⅛ teaspooncinnamon-sugarmixture.Bakecookiesuntilgoldenbrownandjustset,11to13minutes,rotatingsheetshalfwaythrough.Letcoolonsheetsonwireracks5minutes.Transfercookiestowirerackstocoolcompletely.Cookiesarebesteatenthedaytheyaremade,buttheycanbestoredin

anairtightcontaineratroomtemperatureupto2days.

The cookies in this category are distinguished bythe sounds they make when broken in half: Theycrack. They crunch. They snap. Most use a largeproportionofgranulatedsugar,whichtendstogiveacrispertexturethanbrownsugarormolasses,butare formed using a variety of techniques:Chocolate–BlackPepperCookiesandEarlGreyTeaCookiesareslice-and-bake;StainedGlassTreesandGingerbread Snowflakes are rolled and cut; ButterTwistsandChocolatePretzelsareshapedbyhand.Refrigerating the dough ensures that the butter inthese recipeswillnotmelt too fast, so the cookiesspreadminimally in the oven. This is particularlyimportantforcutouts,whichshouldbechilledonceagain before baking in order to retain their clean-linedshapes.

Theseverythin,verycrispcookieshaveastrongmochaflavorwithjustahintoforange.It’s importanttouseDutch-processcocoa, which is richer and darker than plain cocoa. Dutch-process powder is treated with alkali to help neutralize thecocoa’s natural acidity. (see photograph) MAKES ABOUT 4DOZEN

1½cupsall-purposeflour½cupunsweetenedDutch-processcocoapowder1½teaspoonsgood-qualityinstantespressopowder½teaspooncoarsesalt1cup(2sticks)unsaltedbutter,roomtemperature1cupconfectioners’sugar1teaspoonfinelygratedorangezest1teaspoonpurevanillaextractCoarsesandingsugar,forsprinkling

1. Sift together flour, cocoa powder, espresso powder, and salt into amediumbowl.

2.Putbutter,confectioners’sugar,orangezest,andvanillainthebowlofanelectricmixerfittedwiththepaddleattachment.Mixonmediumspeeduntilpaleandfluffy,about3minutes.Reducespeedtomedium-low,andgraduallyaddflourmixtureuntiljustcombined.

3.Transferdough toa12by16-inchpieceofparchmentpaper; shapeintoalog.Rollinparchmentto1½inchesindiameter,pressingaruleralong edge of paper at each turn to narrow the log and force out air.Transfer in parchment to a paper towel tube; chill at least 2 hours orovernight.

4. Preheat oven to 350°F. Cut log into¼-inch-thick slices; transfer tobaking sheets lined with parchment paper. Brush tops with water;sprinklewith sanding sugar.Bakeuntil set,15 to17minutes.Coolon

sheets on wire racks. Cookies can be stored in airtight containers atroomtemperatureupto1week.

AlmondSpiceWafers

These are a variationon theMoravian spice cookie,which istraditionally made with molasses. Although this version issweetened with brown sugar, it retains the characteristicthinnessoftheoriginalvariety.MAKES6DOZEN

3cupsall-purposeflour1teaspoonbakingsoda¼teaspoonsalt1cup(2sticks)unsaltedbutter,roomtemperature1½cupspackeddarkbrownsugar2largeeggs2teaspoonsgroundcinnamon½teaspoonfreshlygratednutmeg1½teaspoonsgroundginger¼teaspoongroundcloves¼cupblanchedslicedalmonds

1.Linetwominiloafpans(each6by3¼by2inches)withplasticwrap,allowinga2-inchoverhang.Whisktogetherflour,bakingsoda,andsalt.Withanelectricmixer,creambutterandsugaronmediumspeeduntilfluffy,3to5minutes.Reducemixerspeedtolow.Addeggsandspices,andmixwelltocombine.

2. Add flour mixture in three parts, mixing well after each addition.Remove dough frommixer, and divide between prepared pans. Coverdoughwithplasticoverhang,and freezeuntil firm,about1½hoursorovernight.

3.Preheatovento400°F.Removeplasticwrapfromonepieceofdough;slice dough as thinly as possible with a very sharp knife. (Keepremainingdoughchilledbetweenbatches.)Placeslices2inchesapartonbaking sheets lined with nonstick baking mats (such as Silpats). Top

eachslicewith2to3slicedalmonds.Bakeuntildarkgoldenbrown,9to10minutes. Transfer towire racks to cool completely. Cookies can bestoredinairtightcontainersatroomtemperatureupto1week.

ChocolatePretzels

A generous sprinkle of coarse sanding sugar is the onlyembellishmentonthesesweetversionsofthesaltysnack.MAKES2DOZEN

¼cupunsweetenedDutch-processcocoapowder1teaspoongood-qualityinstantespressopowder3tablespoonsboilingwater½cup(1stick)unsaltedbutter,roomtemperature¼cupgranulatedsugar1teaspoonpurevanillaextract½teaspooncoarsesalt1largeegg2cupsall-purposeflour1largeeggyolk1teaspoonwaterCoarsesandingsugar,forsprinkling

1.Stircocoaandespressopowdersintotheboilingwaterinasmallbowluntildissolved.

2.Putbutterandgranulatedsugarinthebowlofanelectricmixerfittedwiththepaddleattachment;mixonmediumspeeduntilcreamy.Mixinvanilla and salt.Reduce speed tomedium-low.Mix in egg, then cocoamixture.Graduallyaddflour,andmixuntilasmoothdoughforms.Turnout onto a piece of plastic; pat into a square. Wrap dough, andrefrigerateuntilcold,about30minutes.

3.Preheatovento325°F.Dividedough into24equalpieces.Roll intoballs.Shapeballsinto12-inch-longropes.Formeachropeintoapretzelshape.Space1inchapartonbakingsheetslinedwithparchmentpaper.

4.Whiskeggyolkwithwater ina smallbowl.Brushcookieswitheggwash;sprinklewithsandingsugar.Bakecookies,rotatingsheetshalfwaythrough,untildry,about35minutes.Letcoolonsheetsonwireracks.

Pretzelscanbestoredinairtightcontainersatroomtemperatureupto1week.

UmbrellaSugarCookies

Thesecrisp,lemonysugarcookieswilllendatouchofwhimsyto a spring bridal or baby shower, but you can enjoy themanytime—rainorshine.MAKESABOUT2½DOZEN

1½cupsall-purposeflour,plusmorefordusting½teaspoonbakingpowder¼teaspoonsalt6tablespoons(¾stick)unsaltedbutter,roomtemperature½cupplus2tablespoonsgranulatedsugar2tablespoonsconfectioners’sugar1vanillabean,split,seedsscrapedandreservedFinelygratedzestof½lemon

1largeeggSmall-BatchRoyalIcing(recipebelow)Finesandingsugar,forsprinkling

1.Whisktogetherflour,bakingpowder,andsaltinabowl.

2. Put butter, granulated and confectioners’ sugars, vanilla seeds, andzestintothebowlofanelectricmixerfittedwiththepaddleattachment;mixonmediumspeeduntilpaleandfluffy.Mixinegg.Reducespeedtolow.Addflourmixturein3batches;mixuntilcombined.

3.Rolloutdoughbetween2piecesoflightlyflouredparchmentpaperto⅛inchthick.Refrigerateuntilfirm,about45minutes.

4.Removeparchment.Using a 3-inchumbrella cutter, cut out shapes.Chillinfreezeruntildoughisveryfirm,about15minutes.Rerollscraps,cutout,andchillinsamemanner.

5. Preheat oven to 375°F. Space cookies 2 inches apart on parchmentpaper–lined baking sheets. Bake until pale golden, 5 to 6 minutes.Transfercookiestowirerackstocool.

6.Transfericingtoapastrybagfittedwithasmallplainroundtip,suchas Ateco #2. Decorate each cookie with icing, and then immediatelysprinkle with sanding sugar. Let set, about 2 hours. Cookies can bestoredinanairtightcontaineratroomtemperatureupto1week.

SMALL-BATCHROYALICING

2¼cupsconfectioners’sugar7½teaspoonsmeringuepowder¼cupwater

Putconfectioners’ sugar,meringuepowder,andwater into thebowlofanelectricmixerfittedwiththewhiskattachment;beatonlowspeed10minutes.Useimmediately,orstoreinanairtightcontainerupto2days(icing hardens quickly when exposed to air). Beat well with a rubberspatulabeforeusing.

StripedIceboxCookies

Threelayersofcornmealshortbreadareseparatedbyachunkycherry-almond filling.Because the flavorof almondextract issointense,onlyatinyamountisneededtoflavorthejamforallofthecookies.MAKESABOUT3DOZEN

forthefilling:¾cupdriedcherries⅓cupcherryjamorotherredfruitjam1tablespoonsugar⅛teaspoonpurealmondextract

forthedough:1¼cupsall-purposeflour½cupyellowcornmeal1teaspoonbakingpowder¼teaspooncoarsesalt½cup(1stick)unsaltedbutter,roomtemperature1cupsugar1largeegg1teaspoonpurevanillaextract

1.Makefilling:Processcherries,jam,andsugarinafoodprocessoruntilcoarsely pureed. Transfer to a small saucepan. Bring to a boil overmedium heat, stirring occasionally. Remove from heat, and stir inalmondextract.Letcoolcompletely.

2.Makedough:Whisktogetherflour,cornmeal,bakingpowder,andsaltinabowl.Putbutterand sugar in thebowlof anelectricmixer fittedwiththepaddleattachment;mixonmediumspeeduntilpaleandfluffy,2to4minutes.Mixineggandvanilla.Reducespeedtolow.Addflourmixture;mixuntiljustcombined.

3.Transferdoughtoaworksurface.Divideintofourequalpieces.Rollonepieceofdoughbetweentwosheetsofparchmentpapertoa3½by9-inchrectangleabout¼ inch thick.Repeatwith theremainingdoughpieces. Transfer with parchment to a baking sheet, and freeze 30minutes.

4.Assemblecookies:Removetoppiecesofparchment.Spreadone-thirdof the filling evenly over one rectangle. Top with another rectangle;removeparchment.Repeatwithremainingfillingandrectangles,leavingthetoprectangleuncoated.Wrapinplastic,andfreeze1hour.

5. Preheat oven to 350°F. Trim dough to a 3¼by 8½-inch brick. Cutinto¼-inch-thick slices. Space 2½ inches apart on baking sheets linedwith nonstick baking mats (such as Silpats). Bake cookies, rotatingsheets halfway through, until edges are pale golden brown, 12 to 15minutes. Let cool on sheets on wire racks. Cookies can be stored inairtightcontainersatroomtemperatureupto2weeks.

PeanutButter-ChocolateChipOatmealCookies

This recipe calls for natural peanut butter, which gives thecookies a richer peanut flavor. Old-fashioned rolled oatsproduce aheartier texture than the smaller-cut quick-cookingvariety,whilewholepeanutsdeliveraddedcrunch.MAKESABOUT6DOZEN

3cupsold-fashionedrolledoats⅓cupwholewheatflour1teaspoonbakingsoda1teaspoonbakingpowder½teaspooncoarsesalt1cuppackedlightbrownsugar1cupgranulatedsugar1cup(2sticks)unsaltedbutter,roomtemperature½cupnaturalpeanutbutter2largeeggs1teaspoonpurevanillaextract2cupssaltedwholepeanuts2cups(12ounces)semisweetchocolatechips

1.Preheatovento350°F.Stir togetheroats, flour,bakingsoda,bakingpowder,andsaltinabowl.

2.Putsugars,butter,andpeanutbutterinthebowlofanelectricmixerfittedwiththepaddleattachment.Mixonmediumspeeduntilpaleandfluffy,about5minutes.Mixineggsandvanilla.

3.Reducespeedtolow.Addoatmixture,andmixuntiljustcombined.Mixinpeanutsandchocolatechips.

4.Usinga1½-inchicecreamscoop,dropballsofdough2inchesapartonbakingsheetslinedwithparchmentpaper.

5. Bake cookies, rotating sheets halfway through, until golden brownand just set, 13 to 15 minutes. Let cool on sheets on wire racks 5minutes.Transfercookiestowirerackstocoolcompletely.Cookiescanbestoredinairtightcontainersatroomtemperatureupto2days.

BiscuitSandwichCookies

Thebiscuitsforthesesandwichcookiesareultrathin,crisp,anddownright chic. And since they’re not terribly sweet, theymarry well with the milk chocolate filling. In a pinch, usestore-boughtchocolate-hazelnutspread—it’salsodivine.MAKES1½DOZEN

1cupall-purposeflour¼cupsugar½teaspooncoarsesalt4tablespoonscoldunsaltedbutter,cutintosmallpieces¼cupplus1tablespoonheavycream½teaspoonpurevanillaextract1eggyolk8ouncesfinelychoppedmilkchocolate,melted,or¾cupchocolate-hazelnutspread

1.Putflour,sugar,andsaltinthebowlofafoodprocessorandpulsetocombine. Add butter and pulse to form coarse crumbs.Withmachinerunning,pour in¼cupcreamandthevanillaandprocessuntildoughalmostcomestogether.

2.Removedoughfromprocessorandbringtogetheronaworksurface.Roll dough between two floured sheets of parchment paper until 1/16inch thick.Using a 2½-inch fluted round cookie cutter, cut 36 circles,rerolling scraps as necessary. Place rounds on parchment-lined bakingsheetsandtransfertofreezertochilluntilfirm,about15minutes.

3.Preheatovento325°F.Combineeggyolkandremainingtablespoonheavycream ina smallbowl.Brush topsof cookieswithyolkmixtureandbakeuntil goldenbrown,15 to20minutes. Let coolon sheetsonwireracks.

4.Spread1heapingteaspoonmeltedchocolateonundersidesofhalfofcookies. Sandwichwith remaining cookies. Refrigerate until set, about

15 minutes. Cookies can be stored between layers of parchment inairtightcontainersatacoolroomtemperatureupto3days.

EarlGreyTeaCookies

TheadditionofEarlGray tea in this recipegives the cookiesthe slightesthintofbergamotorange flavoring.Grind the tealeavesinasmallfoodprocessororaspicegrinder.MAKESABOUT8DOZEN

2cupsall-purposeflour2tablespoonsfinelygroundEarlGreytealeaves(fromabout4bags)½teaspooncoarsesalt1cup(2sticks)unsaltedbutter,roomtemperature½cupconfectioners’sugar1tablespoonfinelygratedorangezest

1.Whisktogetherflour,tea,andsaltinabowl.

2. Put butter, confectioners’ sugar, and orange zest in the bowl of anelectricmixerfittedwiththepaddleattachment.Mixonmediumspeeduntil pale and fluffy, about3minutes.Reduce speed to low;graduallymixinflourmixtureuntiljustcombined.

3. Divide dough in half. Transfer each half to a piece of parchmentpaper; shape into logs. Roll in parchment to 1¼ inches in diameter,pressingaruleralongedgeofparchmentateachturntonarrowthelogand force out air. Transfer in parchment to paper towel tubes; freezeuntilfirm,1hour.

4.Preheatovento350°F.Cutlogsinto¼-inch-thickslices.Space1inchapartonbakingsheetslinedwithparchment.

5.Bakecookies,rotatingsheetshalfwaythrough,untiledgesaregolden,13to15minutes.Letcoolonsheetsonwireracks.Cookiescanbestoredinairtightcontainersatroomtemperatureupto5days.

Chocolate-GingerLeavesandAcorns

Crisp, sugar-dusted leaves and acorns celebrate the autumnmonths,but thesecookiescanbemadeany timeofyear.Cutthemintoothershapesandsizesifyouwish.Scorethemwithaparingknifetoaddstylizeddetailsandadjustthebakingtimeifthesizeofthecutterisdifferent.MAKES4DOZEN

2½cupsall-purposeflour,plusmoreforworksurface½cupunsweetenedDutch-processcocoapowder½teaspoongroundginger1teaspoongroundcinnamon½teaspoonfreshlygratednutmeg¼teaspoongroundcloves½teaspooncoarsesalt½teaspoonbakingpowder½teaspoonbakingsoda¾cup(1½sticks)unsaltedbutter,roomtemperature¾cuppackeddarkbrownsugar1largeegg½cupunsulfuredmolasses1tablespoonpeeledgratedfreshgingerFinesandingsugar,forsprinkling

1. Whisk together flour, cocoa, ground ginger, cinnamon, nutmeg,cloves,salt,bakingpowder,andbakingsodainabowl.

2. Put butter and brown sugar in the bowl of an electricmixer fittedwiththepaddleattachment;mixonmediumspeeduntilpaleandfluffy,about 4 minutes. Add egg, molasses, and grated ginger; mix untilcombined. Reduce speed to low. Add flour mixture; mix until justcombined.

3.Halvedough;shapeintodisks.Wrapeachdiskinplastic;refrigerateuntilcold,about1hour.

4. Preheat oven to 325°F. Working with one disk at a time, roll outdoughona lightly floured surface to¼ inch thick. (If doughbecomestoosoftatanytime,freezeuntilfirm.)Cutoutshapeswith3-inchacorn-or leaf-shape cookie cutters; space1 inchapart onbaking sheets linedwithparchmentpaper.Refrigerateuntilfirm,about20minutes.

5.Scoredesignswithaparingknife;sprinklewithsandingsugar.Bake,rotating sheetshalfway through,until firm,11 to13minutes.Coolonsheetsonwire racks.Cookies canbe stored inanairtight container atroomtemperatureupto5days.

ChocolateSandwiches

White chocolate ganache fills these sandwich cookies, whichare finished with a drizzle of melted white chocolate. Pipeheart shapes, letters, or other designs on top of each for apersonalizedgift.MAKES3DOZEN

1¾cupsall-purposeflour,plusmoreforworksurface¼cupunsweetenedDutch-processcocoapowder½teaspoonbakingpowder¼teaspooncoarsesalt½cup(1stick)unsaltedbutter1cupsugar1largeegg1teaspoonpurevanillaextract12ouncesbest-qualitywhitechocolate,finelychopped½cupheavycream

1.Siftflour,cocoapowder,bakingpowder,andsaltintoalargebowl.

2.Putbutterandsugarinthebowlofanelectricmixerfittedwiththepaddleattachment;mixonmediumspeeduntilcreamy.Mixineggandvanilla. Reduce speed to low. Add flour mixture; mix until justcombined.Halvedough,andwrapinplastic.Refrigerateabout1hour.

3.Rolldoughonalightlyflouredsurfaceto⅛inchthick.Cutinto1½-inchsquares.Space1inchapartonbakingsheetslinedwithparchmentpaper.Refrigerate30minutes.Wrapscrapsinplastic,andrefrigerate30minutes;rerollandcut.

4.Preheatovento325°F.Bakecookiesuntiledgesjustbegintobrown,about 12 minutes, rotating halfway through. Cool on sheets on wireracks.

5. Put 9 ounces choppedwhite chocolate in a bowl. Bring cream to a

boil. Pour over chocolate; let stand5minutes. Stir until smooth. Chilluntilspreadable,about1hour,stirringoccasionally.Spreadontobottomofhalfthecookies.Sandwichwithremainingcookies.

6.Meltremainingchocolateinasmallheatproofbowlsetoverapanofsimmering water. Fill a parchment paper cone, or a small pastry bagfitted with a round tip (such as Ateco #2), with melted chocolate;decoratecookies.Cookiescanberefrigeratedinairtightcontainersupto1week.

ChruscikiLeaves

These leaf-shaped chrusciki (khroost-CHEE-kee) are adaptedfrom Martha’s mother’s classic Polish recipe. The dough iskneadedforawhile,toincorporatelotsofairintoitandkeepthe finished cookies light and delicate. If you’re storing friedcookies, wait until just before serving to dust them withconfectioners’sugar.MAKES9TO10DOZEN

1tablespoonunsaltedbutter,melted2largeeggs,plus10largeeggyolks3tablespoonsgranulatedsugar½teaspooncoarsesalt2teaspoonspurevanillaextract1teaspoonfinelygratedlemonzest1teaspoonfinelygratedorangezest3tablespoonsCognacorbrandy½cupsourcream4½cupssiftedall-purposeflour,plusmoreforworksurface4½cupsvegetableoil,forfryingSiftedconfectioners’sugar,forsprinkling

1.Putbutter,wholeeggsandyolks,granulatedsugar,salt,vanilla,zests,Cognac,andsourcreaminthebowlofanelectricmixerfittedwiththewhiskattachment;beatonmediumspeeduntilpaleandthick,8 to10minutes. Reduce speed to low; gradually add enough flour to form afairly stiff dough. Turn out dough onto a flouredwork surface; kneaduntildoughblisters,becomeselastic,andcanbehandledeasily,6to8minutes,addingflourifneeded.

2.Dividedoughintofourpieces.Keepdoughunderaninvertedbowltoprevent it fromdryingout.Workingwithonepieceata time, rolloutdoughto⅛inchthick.Ifdoughbecomestooelasticwhilerolling,cover

with plastic and let rest 15minutes. Cut out leaves with a leaf-shapecookiecutter;transfertoatraylinedwithparchmentpaper.Repeatwithremainingdough, layering leavesbetweensheetsofparchment.Collectallscraps,andletrest20minutesbeforererolling.

3.Heatoilinamediumtoheavysaucepanuntilitregisters375°Fonadeep-fry thermometer. Stretch leaves slightly so they will curl whilefrying. Fry in batches of 12, turning occasionally, until pale goldenbrown, about 3 minutes. Transfer to baking sheets lined with papertowelstodrainandcool.Cookiescanbestoredinairtightcontainersatroom temperature up to 2 days. Sprinkle with confectioners’ sugarbeforeserving.

ANZACBiscuits

DuringWorldWarI,familiesDownUndersentcookiestotheirloved ones in the Australia and New Zealand Army Corps(ANZAC). ANZAC Biscuits were made from rolled oats,coconut, and golden syrup; the ingredients, and thus thecookies, would survive the long journey to the troops. Thedoughforthesecookiesshouldbemixedjustbeforebaking.MAKESABOUT2½DOZEN

2cupsall-purposeflour1¾cupsold-fashionedrolledoats1½cupssugar1cupunsweetenedshreddedcoconutPinchofsalt

¾cup(1½sticks)unsaltedbutter2tablespoonsLyle’sGoldenSyrup¾teaspoonbakingsoda6tablespoonsboilingwater

1.Preheatovento350°F.Linetwobakingsheetswithparchmentpaper.

2.Inalargebowl,combineflour,oats,sugar,coconut,andsalt.

3. In a small saucepan over medium heat, melt butter with syrup.Dissolvebakingsodainboilingwater,andaddtobuttermixture.Stirtocombine. (Be careful; it will bubble up considerably.) 4. Add buttermixture to dry ingredients and stir to combine. Using a 1½-inch ice-creamscooporroundedtablespoon,dropballsofdoughontopreparedbakingsheets,about2inchesapart.Flattenwiththeheelofyourhand.

5. Bake until golden brown and firm but not hard, about 15minutes,rotatingsheetshalfwaythrough.Transfertowirerackstocool.Cookiescan be stored between layers of parchment in an airtight container atroomtemperatureupto1week.

ChocolateCookieCutouts

These all-purpose cutouts are dark and rich, they keep well,and the dough can be rolled again and again without anycompromise in texture or flavor. We decorated ours withnonpareils before baking, but you could decorate them afterbakingwithRoyalIcinginsteadMAKES3TO4DOZEN

1½cupsall-purposeflour,plusmorefordusting½cupplus2tablespoonsunsweetenedDutch-processcocoapowder⅛teaspoonsalt¼teaspoongroundcinnamon¾cup(1½sticks)unsaltedbutter,roomtemperature1½cupssiftedconfectioners’sugar1largeegg,lightlybeaten½teaspoonpurevanillaextractNonpareils,forsprinkling(optional)

1.Siftflour,cocoapowder,salt,andcinnamonintoabowl.

2.Putbutter andconfectioners’ sugar in thebowlof anelectricmixerfittedwiththepaddleattachment.Mixonmedium-highspeeduntilpaleand fluffy, about 3minutes.Mix in egg and vanilla. Reduce speed tolow. Gradually mix in flour mixture. Wrap dough in plastic wrap.Refrigerateuntilfirm,1hourorovernight.

3. On a lightly flouredwork surface, roll out dough to⅛ inch thick.Transfer to a parchment paper–lined baking sheet. Chill in freezer 15minutes.

4.Preheatovento350°F.Usinga3-inchcookiecutter,quicklycutoutshapes fromdough(ifdoughbegins to soften,chill it in freezer3 to5minutes). Reroll and cut scraps. Transfer shapes to prepared bakingsheets, spacing them2 inches apart. Brush flour from shapes. Sprinklewithnonpareils,ifusing.Chillinfreezeruntilfirm,about15minutes.

5. Bake cookies until crisp, about 8 minutes. Let cool completely onsheetsonwireracks.Cookiescanbestoredbetweenlayersofparchmentinanairtightcontaineratroomtemperatureupto1week.

SugarCookieCutouts

Sugarcookiesarebutteryclassics,withanicecrunch.Theyaredelicious on their own, but they also make ideal holidaycookies when festively decorated with Royal Icing. Trycustomizingthedoughtoyourowntastewithanadditionsuchas finely grated lemon zest, a bit of brandy, or a hint ofcinnamon.MAKESABOUT2DOZEN4-INCHCOOKIES

4cupssiftedall-purposeflour,plusmorefordusting1teaspoonbakingpowder½teaspoonsalt1cup(2sticks)unsaltedbutter,roomtemperature2cupssugar2largeeggs2teaspoonspurevanillaextractRoyalIcing(optional;recipefollows)Gel-pastefoodcoloring(optional)Finesandingsugar(optional)

1.Siftflour,bakingpowder,andsaltintoabowl.

2.Putbutterandsugarinthebowlofanelectricmixerfittedwiththepaddleattachment.Mixonmediumspeeduntilpaleand fluffy.Mix ineggsandvanilla.Reducespeedto low.Graduallymix inflourmixture.Dividedoughinhalf;flatteneachhalfintoadisk.Wrapeachinplastic.Refrigerateuntilfirm,atleast1hourorovernight.

3.Preheatovento325°F,withracksinupperandlowerthirds.Letonediskofdoughstandatroomtemperature justuntil softenoughtoroll,about10minutes.Rolloutdoughona lightly flouredwork surface tojust under ¼ inch thick, adding more flour as needed to keep doughfrom sticking. Cut out cookies with a 4-to 5-inch cookie cutter,transferringshapestoparchmentpaper–linedbakingsheetsasyouwork.

Roll out the scraps, and repeat. Repeatwith remaining disk of dough.Chillcookiesinfreezeruntilveryfirm,about15minutes.

4. Bake, switching positions of sheets and rotating halfway through,until edges turn golden, 15 to 18minutes. Let cool on sheets onwireracks.Todecorate,tinticingwithfoodcoloring,ifusing.Floodtopsofcookieswithicing(seehow-tophotos).Whileicingiswet,youcanpipepolka dots with icing in contrasting colors on top; stretch dots intoflourisheswiththetipofawoodenskewerforamarbleizedlook.Flockweticingwithsandingsugarifdesired.Aftericingcookies,letthemsitoutovernighttoset.Cookiescanbestoredbetweenlayersofparchmentinanairtightcontaineratroomtemperatureupto1week.

ROYALICINGMAKES2½CUPS

1poundconfectioners’sugar,sifted5tablespoonsmeringuepowderScant½cupwater

Combineallingredientsinthebowlofanelectricmixerfittedwiththepaddleattachment.Mixonlowspeeduntilsmooth,about7minutes.Ificingistoothick,addmorewater;iftoothin,beaticing2to3minutesmoreoraddmoreconfectioners’sugaratablespoonatatime.Useicingimmediately,orstoreinanairtightcontainerupto2days(icinghardensquickly when exposed to air). Beat well with a rubber spatula beforeusing.

Biscochitos

These cookies originated in Spain, but today they are oftenassociated with the American Southwest, particularly NewMexico,where theyare theofficial statecookie.Lard impartsincomparable flavor—it’s worth seeking it out, althoughvegetableshorteningcanbesubstituted.MAKESABOUT2DOZEN

1cupsugar,plus¾cupforsprinkling1¼cupslardorvegetableshortening1largeegg1teaspoonpurevanillaextract2tablespoonsorange-flavoredliqueur,suchasGrandMarnier,ortriplesecFinelygratedzestof1orange

3cupsall-purposeflour,plusmoreforworksurface½teaspoonbakingpowder¼teaspoonsalt2teaspoonsaniseseeds2tablespoonswater½teaspoongroundcinnamon

1. In the bowl of an electricmixer fittedwith the paddle attachment,beat 1 cup sugar and the lard on medium-high speed until light andfluffy,about3minutes.Addegg;beattocombine.Addvanilla,liqueur,andzest;beattocombine.

2. Sift together flour, baking powder, and salt into a bowl. Graduallybeatflourmixtureintosugarmixtureonlowspeed.Beatinaniseseeds.Onmedium,graduallyaddthewaterandmixuntildoughformsaball(add more water if necessary). Wrap dough in plastic wrap; chill 30minutes.

3. Preheat oven to 350°Fwith rack in center. Combine cinnamon and

remaining¾cupsugarinasmallbowl.

4.Onalightlyflouredsurface,roll thedoughto¼-inchthickness.Cutdoughintoshapeswitha4-inchfleur-de-liscutter;lightlysiftcinnamon-sugar over each shape. Placeonparchmentpaper–linedbaking sheets.Chill in freezer until dough is very firm, about 15minutes. Bake onesheetatatimefor12to14minutes,rotatinghalfwaythrough;cookiesshouldbe setbutnotbrown.Transfer the cookies andparchment to awireracktocool.Cookiescanbestoredbetweenlayersofparchmentinanairtightcontaineratroomtemperatureupto1week.

Chocolate-BlackPepperCookies

These sparkle-edged treats gain flavor from a hefty dose ofinstant espresso powder, along with a bit of ground blackpepper and cinnamon. Don’t be tempted to substitute instantcoffeefortheespressopowder—theflavorandtexturewillnotbeasgood.MAKESABOUT4DOZEN

1½cupsall-purposeflour¾cupunsweetenedDutch-processcocoapowder¼teaspooncoarsesalt¼teaspoonfinelygroundpepper,plusmoreforsprinkling1tablespoonplus1teaspooninstantespressopowder½teaspoongroundcinnamon¾cup(1½sticks)unsaltedbutter,roomtemperature1cupgranulatedsugar1largeegg1½teaspoonspurevanillaextractCoarsesandingsugar,forrolling

1.Sifttogetherflour,cocoapowder,salt,pepper,espressopowder,andcinnamonintoalargebowl.

2.Putbutterandgranulatedsugarinthebowlofanelectricmixerfittedwiththepaddleattachment;mixonmediumspeeduntilpaleandfluffy,about3minutes.Mixineggandvanilla.Reducespeedtolow.Addflourmixture;mixuntiljustcombined.

3.Turnoutdoughontoapieceofparchmentpaper,androll intoa2-inch-diameterlog.Rolllogintheparchment.Refrigerateatleast1hourorovernight.

4. Preheat oven to 350°F. Remove log from parchment. Let softenslightlyatroomtemperature,about5minutes.Rollloginsandingsugar,

gentlypressingdowntoadheresugartodough.Transferlogtoacuttingboard,andsliceinto¼-inch-thickrounds.Placeroundsonbakingsheetslinedwithparchmentpaper, spacing1 inchapart.Sprinkleeachroundwithfreshlygroundpepper.

5. Bake cookies until there is slight resistancewhen you lightly touchcenters,about10minutes,rotatinghalfwaythrough.Transfercookiestowire racks to cool completely. Cookies can be stored in airtightcontainersatroomtemperatureupto3days.

ChocolatePistachioBiscotti

Cocoa powder and chocolate lend rich, fudgy flavor to thesetwice-baked treats. They are thicker than most biscotti, andperfectfordunkinginmilkorcoffee.MAKESABOUT1DOZEN

2cupsall-purposeflour,plusmoreforbakingsheet½cupunsweetenedcocoapowder1teaspoonbakingsoda¼teaspoonsalt6tablespoonsunsaltedbutter,roomtemperature1cupsugar2largeeggs1cupshelledpistachios(4½ounces)½cupsemisweetchocolatechips

1.Preheatovento350°F.Lineabakingsheetwithparchmentpaper.

2. Whisk together flour, cocoa powder, baking soda, and salt into abowl. In bowl of electric mixer fitted with paddle attachment, beatbutterandsugaronmediumuntillightandfluffy.Addeggs;beatonlowspeed until well combined, scraping down sides of bowl if necessary.Add flour mixture; beat to form stiff dough. Beat in pistachios andchocolatechipsuntiljustcombined.

3. Transfer dough to prepared baking sheet; form into a slightlyflattened log, about 12 by 4 inches. Bake until slightly firm, about 25minutes.Coolabout5minutes.Reduceovento300°F.

4. On a cutting board, using a sharp, serrated knife, cut biscottidiagonally into 1-inch-thick slices. Arrange cut sides down on bakingsheet;bakeuntilcrispbut still slightly soft incenter,about8minutes.Transfertoawireracktocoolcompletely.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto1week.

ButterTwists

Tomake these buttery treats,we fashioned 6-inch lengths ofdough into twisted rope shapes. You could also form thelengths into pretzel shapes and sprinkle them with coarsesandingsugarbeforebaking.MAKESABOUT3DOZEN

½cup(1stick)unsaltedbutter,roomtemperature½cupsugar1teaspoonpurevanillaextract1largeeggwhite1½cupsplus2tablespoonsall-purposeflour½teaspooncoarsesalt

1.Preheatovento350°F.Putbutterandsugarinthebowlofanelectricmixer fitted with the paddle attachment; mix on medium speed untilcreamy.Mix invanillaandeggwhite.Reduce speed to low.Add flourandsalt;mixuntilcombined.

2.Rolldough into¾-inchballs.Roll eachball intoa6-inch log.Bendlog inhalf, then twist. Space1 inchapartonbaking sheets linedwithparchmentpaper.

3. Bake, rotating halfway through, until cookies just begin to turngolden,13to15minutes.Letcoolonparchmentonwireracks.Cookiescanbestoredinairtightcontainersatroomtemperatureupto3days.

CoconutBiscuits

Crunchy coconut biscuits are a Jamaican specialty and arecrispest the day they’re baked. To toast coconut, preheat theoven to 325°F. Spread the coconut in a single layer on arimmedbakingsheetandtoast,stirringoccasionally,untillightgoldenandfragrant,about10minutes.MAKESABOUT3DOZEN

1cupall-purposeflour,plusmoreforworksurface1cupgranulatedsugar1cupunsweetenedshreddedcoconut,lightlytoasted½teaspoonfreshlygratednutmeg¼teaspoonbakingsoda¼teaspooncoarsesaltSandingsugar,forsprinkling

1.Stirtogetheralltheingredientsexceptthesandingsugarinamediumbowl.Stir inenoughwater(about5tablespoons) to formastiffdoughthatholds together.Shapedough intoarectangle,andwrap inplastic.Refrigerateuntilcold,15minutes.

2.Preheatovento375°F.Rolloutdoughonalightlyflouredsurfaceto⅛ inch thick. Transfer to baking sheets lined with parchment paper;refrigerateuntilcold,about15minutes.

3. Using a 2-inch round cutter, cut out dough. Space rounds 2 inchesapart on baking sheets lined with parchment paper. Brush tops withwater;sprinklewithsandingsugar.Bakeuntilpalegoldenbrown,about11 minutes, rotating sheets halfway through. Let cool completely onsheets on wire racks before serving. Cookies can be stored in airtightcontainersatroomtemperatureupto1day.

LimeFlowers

Sugarcookiesbecometangytreatswhenthebatterisenhancedwith lime juice and zest. Cut the dough into big daisy-likeshapes, and finish the baked cookies with a dusting ofconfectioners’sugar.MAKESABOUT2DOZEN

2cupsall-purposeflour,plusmoreforworksurface½teaspoonbakingpowder¼teaspooncoarsesalt1cupgranulatedsugar2tablespoonsfinelygratedlimezest¾cup(1½sticks)unsaltedbutter,roomtemperature1teaspoonpurevanillaextract¼cupfreshlimejuiceConfectioners’sugar,fordusting

1.Sifttogetherflour,bakingpowder,andsaltintoabowl.

2.Putgranulated sugarand limezest in thebowlof anelectricmixerfittedwiththepaddleattachment.Mixonmediumspeed1minute.Addbutter, andmix until fluffy, about 2minutes.Mix in vanilla and limejuice.Reducespeedtolow,andgraduallymixinflourmixture.

3.Onalightlyflouredworksurface,halvethedough.Flatteneachhalfintoa10-inchdisk,andwrapeachinplastic.Freezeuntilfirm,about30minutes.

4.Workingwithonehalfatatime,rolloutdoughonparchmentpaperto⅛ inch thick. Cut shapeswith a 3-inch flower-shape cookie cutter.Space1inchapartonbakingsheetslinedwithparchmentpaper.Cutaholeincenterofeachwitha1-inchroundcutter.Repeatwithremainingdisk.Wrapscrapsinplastic.Freeze30minutes;reroll,andcut.

5.Preheatovento325°F.Bakeuntilcookiesareset,12to13minutes,

rotatingsheetshalfwaythrough.Letcoolonawirerack.Beforeserving,sift confectioners’ sugarover cookies.Cookies canbe stored inairtightcontainersatroomtemperatureupto3days.

HazelnutJamThumbprints

Various flavors of jams or preserves can be used to fill thesecookies—strawberry, raspberry, and apricot all make lovelyaccompaniments to hazelnuts. To toast hazelnuts, see here.Coarselygrindhazelnutsbypulsingtheminafoodprocessor;becarefulnottooverprocessthemoryouwillendupwithnutbutter.MAKESABOUT2DOZEN

½cup(1stick)unsaltedbutter,roomtemperature½cupplus2tablespoonssugar1largeegg,separated,eachpartlightlybeaten1teaspoonpurevanillaextract1¼cupsall-purposeflour,plusmoreforflatteningcookies⅛teaspooncoarsesalt½cuptoastedskinnedhazelnuts,groundStrawberry,raspberry,orapricotjam,forfilling

1. Put butter and½ cup sugar in the bowl of an electricmixer fittedwiththepaddleattachment;mixonmediumspeeduntilpaleandfluffy,about3minutes.Addeggyolkandvanilla,andmixwell.Reducespeedto low. Add flour and salt, and mix until just combined. Refrigeratedoughfor2hours.

2. Preheat oven to 325°F. Stir together hazelnuts and remaining 2tablespoonssugarinasmallbowl.Rolldoughinto1-inchballs;dipballsin beaten eggwhite, then in hazelnutmixture. Space 1 inch apart onbaking sheets linedwith parchment paper. Press down center of eachballwith your thumb. Bake for 10minutes. Remove from oven; pressdown centers again with the lightly floured end of a wooden spoon.Returntooven.Bakecookiesuntilgoldenbrown,8to10minutesmore.Let cool slightly on sheets on wire racks. Fill each center with jam.Cookies can be stored in a single layer in airtight containers at room

temperatureupto2days.

CassisCrisps

Crèmedecassisisablackcurrant–flavoredliqueur.Chambord,araspberry-flavoredliqueur,makesafinesubstitute.MAKESABOUT2½DOZEN

2¾cupssiftedall-purposeflour,plusmoreforworksurface2teaspoonsbakingpowder½teaspooncoarsesalt½cup(1stick)unsaltedbutter,roomtemperature1cupgranulatedsugar2largeeggs¼cupcrèmedecassisCoarsesandingsugar,forsprinkling

1. Sift together flour, baking powder, and salt into a bowl. Put butterand granulated sugar in the bowl of an electric mixer fitted with thepaddleattachment;mixonmediumspeeduntilpaleandfluffy,about4minutes.

2. Add eggs and crème de cassis, andmix until combined. Add flourmixture,andmixonlowuntilsmooth.Dividedoughinhalf,andwrapeachinplastic;refrigerateuntilcold,about1hour.

3. Preheat oven to 350°F. Working with one half at a time, roll outdoughona lightlyflouredsurfaceto¼inchthick,andcut into3-inchsquares. Space 2 inches apart on baking sheets lined with parchmentpaper, and sprinkle with sanding sugar. Reroll scraps; repeat withremainingdough.

4.Bakecookiesuntilgoldenbrownallover,12to15minutes,rotatingsheetshalfwaythrough.Letcoolonsheetsonwireracks.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto3days.

HomemadeGrahamCrackers

Onceyoutasteoneof thesesweetwholewheatcrackers,youmaynevergobacktothestore-boughtvarietyagain.Usethemasthebaseforhomemades’mores,sandwichthemwithpeanutbutter,orsimplyenjoythemontheirown.MAKES4DOZEN

1½cupsall-purposeflour,plusmoreforworksurface1cupwholewheatflour½cupuntoastedwheatgerm½teaspoonsalt1teaspoonbakingsoda1teaspoongroundcinnamon1cup(2sticks)unsaltedbutter,roomtemperature¾cuppackedlightbrownsugar2tablespoonshoney

1.Preheatovento350°F.Whisktogetherbothflours,wheatgerm,salt,bakingsoda,andcinnamoninabowl.

2.Putbutter,brownsugar,andhoneyinthebowlofanelectricmixerfittedwiththepaddleattachment;mixonmediumspeeduntilpaleandfluffy,2 to3minutes, scrapingdown sidesofbowlasneeded.Reducespeedtolow.Addtheflourmixture,andmixuntilcombined.

3.Turnoutdoughontoaflouredsurfaceanddivideintoquarters.Rollout each piece between two sheets of floured parchment paper intorectanglesabitlargerthan9by6inches,about⅛inchthick.

4. Using a fluted pastry wheel, trim the outermost edges of eachrectangle,anddivideintothree6by3-inchrectangles.Pressinglightly,soasnottocutallthewaythrough,scoreeachpieceinhalflengthwiseandcrosswise,toformfour3by1½-inchcrackers.Stackparchmentanddough on a baking sheet and chill in freezer until firm, about 20minutes.

5.Remove twosheetsofdough fromfreezer.Piercecrackersusing thetines of a fork. Transfer to large baking sheets lined with parchmentpaper.Bake,rotatinghalfwaythrough,untildarkgoldenbrown,8to9minutes. Repeat with remaining dough. Let cool on sheet 5 minutes;transfercrackerstowirerackstocoolcompletely.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto3days.

StainedGlassTrees

Theseluminescentsugarcookieshave“windows”thatbeginasbitsofhardcandy.Tomakea template,drawa treeorothersimpleshapeontocardstockorathinplasticsheet,andcutitout. Place the cutout on rolled-out cookie dough, and cutarounditwithaparingknife.Alternatively,usecookiecutters(wideshapesworkbest).MAKESABOUT3DOZEN

2cupssiftedall-purposeflour,plusmoreforworksurface¼teaspooncoarsesalt½teaspoonbakingpowder½cup(1stick)unsaltedbutter,roomtemperature1cupsugar1largeegg1teaspoonpurevanillaextract7ounces(about30)assortedcoloredhardcandies,suchasJollyRancher,colorsseparated,andfinelychoppedwithachef’sknife

1.Sifttogetherflour,salt,andbakingpowderintoabowl.

2.Putbutterandsugarinthebowlofanelectricmixerfittedwiththepaddleattachment;mixonmediumspeeduntilpaleandfluffy,about3minutes.Addegg;mixuntilsmooth,1minute.Reducespeedtolow.Addflourmixture, andmix until combined. Stir in vanilla.Wrap dough inplastic,andrefrigerateuntilcold,about45minutes.

3.Preheatovento325°Fwithracksinupperandlowerthirds.Rolloutchilled dough on a well-floured surface to a little more than ⅛ inchthick. Cut out shapes using a 5-inch tree-shape cookie cutter. Using ametal spatula, transfer shapes to baking sheets lined with parchmentpaper, spacing 2 inches apart.Using the tip of a paring knife,make atriangularcutoutincenterofeachcookieforcandyfilling.Rerollscraps,andcut.

4.Sprinklecandyinasinglelayerinholeofeachcookie,avoidingedgesoftriangle.Refrigerateuntildoughisfirm,about15minutes.

5.Bakecookiesuntilcandyhasmeltedandcompletelyfilledcutoutandcookie edges are just starting to turn pale golden brown, 11 to 12minutes.Donotletthecookiesbrown,orthecandycentersmaybecomebubbly.Letcoolcompletelyonsheetsonwireracks.Useametalspatulato remove cookies from parchment. Cookies can be stored in airtightcontainersatroomtemperatureupto5days.

HOWTOMAKE STAINEDGLASS TREES Use a paring knife to cut out a triangular center from each tree; fill eachtrianglewithasinglelayerofchoppedcandies.Keepthepiecesaslightdistancefromtheedgeofthetriangle,astheheatoftheovenwillmeltthecandy,anditwillspread.Midwaythroughbaking,quicklyopentheovendoorandcheckforanylittleholesinthe“glass”;useatoothpicktofillthemin.

GingerbreadSnowflakes

ThissnowflakegetsitsicysheenfrompipedRoyalIcingdustedwith sanding sugar. You can use this basic recipe to makegingerbreadmenorothercutout shapes; justalter thebakingtime if the size of the cutter is different. Decorate eachwithRoyal Icing, candies, sprinkles, and other embellishments, asdesired.MAKESABOUT2DOZEN

5½cupsall-purposeflour,plusmoreforworksurface1teaspoonbakingsoda1½teaspoonssalt4teaspoonsgroundginger4teaspoonsgroundcinnamon1½teaspoonsgroundcloves1teaspoonfreshlygratednutmeg1cup(2sticks)unsaltedbutter,roomtemperature1cuppackeddarkbrownsugar2largeeggs1½cupsunsulfuredmolassesRoyalIcingFinesandingsugar,forsprinkling

1.Whisktogetherflour,bakingsoda,salt,andspicesinalargebowl.Setaside.

2.Putbutterandbrownsugar inthebowlofastandingelectricmixerfitted with the paddle attachment. Mix on medium speed until fluffy.Addeggsandmolassesandmixuntilcombined.Addflourmixture;mixon lowuntilcombined.Dividedough into thirds;wrapeach inplastic.Chill1hour.

3.Preheatovento350°F.Linetwolargebakingsheetswithparchmentpaper.

4.Onagenerouslyflouredpieceofparchment,rolldoughjustunder¼inchthick.Brushoffexcessflourandfreezeuntilfirm,about15minutes.

5.Cutdoughintosnowflakeshapeswitha7-inchcookiecutter.Transfertopreparedbakingsheets,andfreezeuntilfirm,15minutes.

6.Bake cookies for12 to14minutes, oruntil crispbutnotdarkened,rotating sheets halfway through once and firmly tapping down pan.Transfercookiestowirerackstocoolcompletely.

7.Place icing inapastrybag fittedwitha smallplain tip (Ateco#7).Pipe designs on snowflakes; immediately sprinkle with sanding sugar.Tap off excess sugar and allow icing to set completely at roomtemperature, about 1 hour. Cookies can be stored between layers ofparchmentinanairtightcontaineratroomtemperatureupto1week.

HOWTODECORATEGINGERBREADSNOWFLAKESTocreatetheselacydesigns,fillapipingbagfittedwithasmallplaintip(Ateco#7)withRoyalIcing.Pipealinealongeachaxis,applyingalittleextrapressuretocreateadot.Pipeseveraldotsaroundcenteraxis.While icing iswet, sprinkle itwith finesandingsugar.Let stand5minutes; shakeoffexcess.Topackagecookies,dryforseveralhours;removeexcessgranuleswithadrypastrybrush.

ThinandCrispChocolateChipCookies

This variation on the classic chocolate chip cookie will snapand crumble with every bite. Adding more butter andgranulatedsugarcontributestothecrunch.MAKESABOUT3DOZEN

2¼cupsall-purposeflour½teaspoonbakingsoda1¼cups(2½sticks)unsaltedbutter,roomtemperature1¼cupsgranulatedsugar¾cuppackedlightbrownsugar1teaspooncoarsesalt2teaspoonspurevanillaextract2largeeggs¼cupwater2cupssemisweetchocolatechips(about12ounces)

1.Preheatovento350°F.Whiskflourandbakingsodainabowl.

2.Putbutterandbothsugarsinthebowlofanelectricmixerfittedwiththe paddle attachment; mix on medium speed until pale and fluffy,about3minutes.Reducespeedtolow.Addsalt,vanilla,eggs,andwater;mixuntil combined, about1minute.Add flourmixture;mixuntil justcombined.Stirinchocolatechips.

3.Dropheapingtablespoon-sizeballsofdoughabout2inchesapartonbakingsheetslinedwithparchmentpaper.Bakecookies,rotatingsheetshalfway through, until golden brown, 20 to 25 minutes. Let cool onbakingsheetsonwireracks1to2minutes.Transfercookiestotheracktocoolcompletely.Cookiescanbestoredinairtightcontainersatroomtemperatureupto1week.

Lemon-PoppySeedCrisps

Thesedelicatecookiesaremadewithlotsofjuiceandzestforadelightfultang;poppyseedsaddcrunch.(Poppyseedscanturnrancid quickly, so purchase them from a store with a highturnoverandkeeptheminthefreezer.)MAKES2½DOZEN

¼cupfreshlemonjuice1cup(2sticks)unsaltedbutter2cupsall-purposeflour1teaspoonbakingpowder½teaspooncoarsesalt1½cupssugar1largeegg2teaspoonspurevanillaextract3½teaspoonsfinelygratedlemonzest1tablespoonpoppyseeds,plusmoreforsprinkling

1. Preheat oven to 350°F. Bring lemon juice to a simmer in a smallsaucepanovermediumheat;cookuntilreducedbyhalf.Add½cup(1stick)butter,andstiruntilmelted.

2. Whisk together flour, baking powder, and salt in a bowl. Putremaining½cupbutterand1cupsugarinthebowlofanelectricmixerfittedwiththepaddleattachment;mixonmediumspeeduntilcreamy.Addeggandreservedlemonbutter;mixuntilpale,about3minutes.Mixinvanillaand2teaspoonslemonzest.Reducespeedtolow.Mixinflourmixtureandpoppyseeds.

3.Stirtogetherremaining½cupsugarand1½teaspoonslemonzestina small bowl. Roll dough into 1¼-inch balls; roll balls in lemon-sugarmixture. Space 2 inches apart on baking sheets lined with parchmentpaper. Press eachwith the bottom of a glass dipped in sugarmixtureuntil¼inchthick.Sprinklewithpoppyseeds.

4. Bake until just browned around edges, 12 to 13 minutes, rotating

sheets halfway through. Let cool completely on sheets on wire racks.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto1week.

SweetCardamomCrackers

Cardamom-flavored cookies are a traditional specialty of theScandinaviancountries.Thiscrispcracker-likevarietyismademorecrunchywithatoppingoffinelychoppedpistachiosandshreddedcoconut.MAKES2DOZEN

½cupsugar1tablespoonfinelychoppedpistachios1tablespoonunsweetenedshreddedcoconut½cup(1stick)unsaltedbutter,roomtemperature1largeegg,separated,whitelightlybeaten½teaspoonpurevanillaextract1cupall-purposeflour,plusmoreforrolling¾teaspoongroundcardamom¼teaspoonsalt

1. Stir together 1 tablespoon sugar, the pistachios, and coconut in asmallbowl.

2. Put butter and remaining sugar into the bowl of an electric mixerfitted with paddle attachment.Mix onmedium speed until combined.Add egg yolk and vanilla; beat until pale and fluffy, about 2minutes.Reducespeedtolow.Addflour,cardamom,andsalt;mixuntilsmooth.Wrapdoughinplastic,andrefrigerateuntilfirm,about2hours.

3.Preheatovento350°F.Transferdoughtoanonstickbakingmat(suchasSilpat),orparchmentpaper.Withaflouredrollingpin,rollouta12by 8-inch rectangle about ¼ inch thick. Use a pizza wheel to createstraight sides, discarding scraps. Carefully transfer mat or paper to abakingsheet.Cutintotwenty-four2-inchsquares.Brushwitheggwhiteandsprinklewithpistachiomixture.

4.Bakeuntil firmandedgesarepalegoldenbrown,10to12minutes.Removefromovenandrunpizzawheeloveroriginalcuts.Gentlybreak

intoindividualcrackers.Transfertoawireracktocool.Cookiescanbestoredinanairtightcontaineratroomtemperatureupto3days.

Sometimesnothingwilldobutthemostdecadentofsweets. That’s when we seek out brownies,blondies, lemon bars, and similar luxuriously richanddensedesserts.Thetruffle-liketextureofmanyofthesecookiescomesfromusingafreehandwithbutter,heavycream,andinmanycases,agenerousdoseofdarkchocolate.Thebutter in theserecipescarries the flavors of the other ingredients,delivering powerful taste in every bite. Tangycream cheese frequently plays a supporting role:Hereyou’llfinditswirledthroughathickbatterforblondies, whipped into a ginger-rich filling forcheesecake bars, and mixed into a flaky pastrydough tomakerugelach.Because theyare so rich,most of these cookies are best enjoyed cut intosmallpiecesandsharedinbatches.

Pucker up: This version of the bake-sale favorite is themostintensely lemony one we’ve tried. A generous crown ofpowdered sugar not only adds to the flavor of these sweetsquares,but alsomakes themeasier to stack for storage. (seephotograph)MAKESABOUT2DOZEN

forthecrust:¾cup(1½sticks)unsaltedbutter,frozen,plusmorefordish1¾cupsall-purposeflour¾cupconfectioners’sugar¾teaspooncoarsesalt

forthefilling:4largeeggs,lightlybeaten1⅓cupsgranulatedsugar3tablespoonsall-purposeflour¼teaspooncoarsesalt¾cupfreshlemonjuice¼cupwholemilkConfectioners’sugar,fordusting

1.Preheatovento350°F.Buttera9by13-inchglassbakingdish,andlinewithparchment.

2.Makecrust:Gratebutteronacheesegraterwithlargeholes;setaside.Whisktogetherflour,confectioners’sugar,andsaltinalargebowl.Addbutter; stir with a wooden spoon until combined and mixture lookscrumbly.

3. Transfer mixture to prepared dish; press evenly onto bottom withyourhands.Freezecrust15minutes.Bakeuntilslightlygolden,16to18minutes.Leaveovenon.

4.Meanwhile,makefilling:Whisktogethereggs,granulatedsugar,flour,

andsaltinabowluntilsmooth.Stirinlemonjuiceandmilk.Pouroverhotcrust.

5.Reduceoven temperature to325°F, andbakeuntil filling is set andedgesareslightlygoldenbrown,about18minutes.Letcoolslightlyonawirerack.Liftout;letcoolcompletelyonawirerackbeforecuttinginto2-inch squares. Dust with confectioners’ sugar. Lemon squares can berefrigeratedinairtightcontainersupto2days.

BacidiDama

Baci di dama, or “lady’s kisses” in Italian, are bite-sizechocolate-and-nutcookieswithameltedchocolatefilling.Thisflourless variation substitutes almonds for the more commonhazelnuts.MAKESABOUT1½DOZEN

forthecookies:2largeeggwhites1cupsugar¼cupplus2tablespoonsunsweetenedDutch-processcocoapowder,sifted

6¼ounces(1½cups)medium-finelygroundblanchedalmonds

forthefilling:½teaspoonsolidvegetableshortening4ouncessemisweetchocolate,melted

1.Preheatovento325°F.Lineabakingsheetwithparchment.

2.Makecookies:Placeeggwhitesinthebowlofanelectricmixerfittedwith thewhisk attachment. Beat on high speed until eggwhites formstiffpeaks.Addthesugarslowly;continuebeatinguntileggwhitesarevery thick, 2 to 3 minutes. Beat in cocoa until combined. Stir inalmonds;mixuntilcompletelyblended.Battershouldbequitethickandsticky.

3.Transfertoapastrybagfittedwitha½-inchroundtip(suchasAteco#806).Pipeteaspoon-size,peakedmoundsontobakingsheetslinedwithparchmentpaper,spacingabout2inchesapart.

4.Bakeuntilslightlycracked,15to17minutes,rotatingsheetshalfwaythrough. Let cool on sheets severalminutes, then transfer to a rack tocoolcompletely.

5. Make filling: In a small bowl, combine shortening and melted

chocolate. Spoon about ½ teaspoon of chocolate onto flat side of acookie;placeanothercookieontop.Press togethergentlysochocolateoozes out slightly. Return cookie to a wire rack to set; repeat withremainingcookies.Cookiescanbe storedbetween layersofparchmentinairtightcontainersatroomtemperatureupto3days.

PeanutButterSwirlBrownies

Dollops of peanut butter filling are spooned onto browniebatter;pullingaknifebackandforththroughbothresultsinamarbleizedlook.MAKES9LARGEOR16SMALL

forthebatter:½cup(1stick)unsaltedbutter,cutintosmallpieces,plusmoreforpan2ouncesunsweetenedchocolate,coarselychopped4ouncessemisweetchocolate,coarselychopped⅔cupall-purposeflour½teaspoonbakingpowder¼teaspooncoarsesalt¾cupgranulatedsugar3largeeggs2teaspoonspurevanillaextract

forthefilling:4tablespoons(½stick)unsaltedbutter,melted½cupconfectioners’sugar¾cupsmoothpeanutbutter¼teaspooncoarsesalt½teaspoonpurevanillaextract

1.Preheatoven to325°F.Butteran8-inchsquarebakingpanand linewith parchment, allowing a 2-inch overhang. Butter lining (notoverhang).

2.Makebatter:Putbutterandchocolates inaheatproofmediumbowlset over a pan of simmeringwater; stir untilmelted. Let cool slightly.Whisktogetherflour,bakingpowder,andsaltinabowl.

3.Whiskgranulatedsugarintochocolatemixture.Addeggs,andwhiskuntilmixtureissmooth.Stirinvanilla.Addflourmixture;stiruntilwell

combined.

4.Makefilling:Stirtogetherbutter,confectioners’sugar,peanutbutter,salt,andvanillainabowluntilsmooth.

5. Pour one-third of batter into prepared pan; spread evenly with arubberspatula.Dropdollopsofpeanutbutterfilling(about1tablespooneach) on top of batter, spacing about 1 inch apart. Drizzle remainingbatteron top,andgently spread to fillpan.Dropdollopsof remainingpeanut butter mixture on top. Gently swirl peanut butter filling intobatterwith a butter knife, running the knife lengthwise and crosswisethroughlayers.

6. Bake until a cake tester inserted into brownies (avoid center andedges)comesoutwithafewcrumbsbut isnotwet,about45minutes.Letcoolslightlyinpan,about15minutes.Liftout; letcoolcompletelyonawirerackbeforecuttingintosquares.Browniescanbestoredinanairtightcontaineratroomtemperatureupto3days.

HOWTOMARBLEIZEBROWNIESUsetwolargespoonstodropdollopsoffillingoverabaseofchocolatebatter.Addmorebatterontop,thenmoredollopsoffilling.Dragabutterknifebackandforthwiththetiptouchingthebottomofthepan.

RumBalls

Tomaketheseholidaypartystandbys,youhavetofirstbakeabatchofbrownies,thenbreakthemintobits,flavorthemwithrum,androllthemintoballs.Agenerouscoatofsandingsugarprovidesasparklyfinish.MAKES4DOZEN

¾cup(1½sticks)unsaltedbutter,cutintopieces6ouncessemisweetchocolate,finelychopped3largeeggs½cuppackedlightbrownsugar1teaspoonpurevanillaextract½teaspooncoarsesalt¾cupall-purposeflour¼cupplus2tablespoonsdarkrumCoarsesandingsugar,forrollingVegetableoilcookingspray

1. Preheat oven to 350°F. Coat a 12 by 17-inch rimmed baking sheetwithcookingspray.

2.Meltbutterandchocolateinasmallheatproofbowlsetoverapanofsimmeringwater,stirringoccasionally.

3.Whisk togethereggs,brownsugar,vanilla,andsalt ina largebowl.Stir in chocolatemixture, then fold in flour. Pourbatter intopreparedbaking sheet. Spread evenly with a rubber spatula. Bake until top isshinyandacaketesterinsertedintocentercomesoutwithsomecrumbsattached,about10minutes.Letcoolcompletelyonawirerack.

4.Breakupbrownieintosmallpieces;transfertothebowlofanelectricmixerfittedwiththepaddleattachment.Withmachineonlow,pourinrum,andmixuntilcrumbsstarttocometogethertoformaball.

5.Shapeinto1-inchballsandrollinsandingsugartocoat.Transfertoa

baking sheet; refrigerate, uncovered, until cold, about 2 hours. Servechilled or at room temperature. Rum balls can be refrigerated in anairtightcontainerupto1week.

GingerCheesecakeBars

A double dose of spice flavors these creamy bar cookies:Choppedcandiedgingerismixedintothefilling,andcrushedgingersnapscomposethecrust.MAKESABOUT4DOZEN

12ouncesstore-boughtgingersnaps(about45cookies)4tablespoons(½stick)unsaltedbutter,melted12ouncescreamcheese,roomtemperature¾cupsugar1largeegg1largeeggyolk3tablespoonssourcream¾teaspoonpurevanillaextract2tablespoonsfinelychoppedcandiedgingerVegetableoilcookingspray

1.Preheatovento350°F.Coata9by13-inchrimmedbakingpanwithcookingspray.

2.Placegingersnapsinafoodprocessor;pulsetoapowder.Transfertoasmall bowl, and stir in butter until well combined. Press gingersnapmixture evenly into bottom of prepared baking pan. Bake crust untilfirm,about12minutes.Letcoolcompletely.

3.Meanwhile,putcreamcheese inthebowlofanelectricmixer fittedwith the paddle attachment; beat onmedium speed until smooth andsoftened.Mixinsugar,egg,eggyolk,sourcream,andvanillauntilwellcombined.Mixincandiedginger.

4.Pourthecreamcheesemixtureontocrust,andspreadevenlywitharubber spatula. Bake, rotating pan halfway through, until filling haspuffedandfeelsslightlyfirmtothetouch(donotletbrown),20to25minutes.Let cool completelyonawire rack.Refrigerate, coveredwithplastic wrap, until set, about 1 hour. Cut into bars. Bars can be

refrigeratedinsinglelayersinairtightcontainersupto2days.

CoconutSwirlBrownies,CreamCheeseSwirlBlondies

Sweetened condensed milk adds an unmistakable richness tothe coconut batter for these swirly treats. When marbleizingthe coconut and brownie batters, make sure the butter knifereachesthebottomofthepan.MAKES9LARGEOR16SMALL

½cup(1stick)unsaltedbutter,cutintosmallpieces,plusmoreforpan¾cupplus1tablespoonsugar⅓cupsweetenedcondensedmilk⅔cupunsweetenedshreddedcoconut1largeeggwhite2¼teaspoonspurevanillaextract2ouncesunsweetenedchocolate,coarselychopped4ouncessemisweetchocolate,coarselychopped⅔cupall-purposeflour½teaspoonbakingpowder¼teaspooncoarsesalt3largeeggs

1.Preheatovento350°F.Lineabuttered8-inchsquarebakingpanwithparchment,allowinga2-inchoverhang.Butterlining(notoverhang).

2.Stirtogether1tablespoonofsugar,thecondensedmilk,coconut,eggwhite,and¼teaspoonofthevanillainabowl.

3.Putbutterandbothchocolatesinaheatproofbowlsetoverapanofsimmeringwater;stiruntilmelted.Letcoolslightly.

4.Whisktogetherflour,bakingpowder,andsaltinabowl.

5. Whisk remaining ¾ cup sugar into chocolate mixture. Add eggs;whiskuntilmixtureissmooth.Stirinremaining2teaspoonsvanilla.Addflourmixture;stiruntilwellcombined.

6.Pourone-thirdofchocolatebatter intopreparedpan.Spreadevenly

with an offset spatula. Drop dollops of coconut mixture (about 1tablespoon each) on top of batter, spacing about 1 inch apart. Drizzleremainingbatteron top,andgently spread to fillpan.Dropdollopsofremainingcoconutmixtureontop.

7.Gentlyswirlcoconutmixtureintobatterwithabutterknife,runningthe knife lengthwise and crosswise through layers. Bake until a caketesterinsertedintobrownies(avoidcenterandedges)comesoutwithafewcrumbsbut isnotwet,35 to40minutes. Let cool slightly inpan,about 15minutes. Lift out; let cool completely on a wire rack beforecutting into squares. Brownies can be stored between layers ofparchmentinanairtightcontaineratroomtemperatureupto2days.

Velvety,delicatelytartcreamcheeseblendswellwiththemorecakey, sugary blondie batter. The resulting bar cookies areremarkablyrichandhighlyhabit-forming.MAKES9LARGEOR16SMALL

11tablespoons(1stickplus3tablespoons)unsaltedbutter,roomtemperature,plusmoreforpan

1⅔cupsplus2tablespoonsall-purposeflour1teaspoonbakingpowder¾teaspooncoarsesalt1cuppackedlightbrownsugar3largeeggs1½teaspoonspurevanillaextract6ouncescreamcheese,roomtemperature¼cupgranulatedsugar

1.Preheatovento325°F.Lineabuttered8-inchsquarebakingpanwithparchment,allowinga2-inchoverhang.Butterlining(notoverhang).

2.Whisktogether1⅔cupsflour,thebakingpowder,andsaltinabowl.

3. Put 9 tablespoons butter and the brown sugar in the bowl of anelectricmixerfittedwiththepaddleattachment;mixonmediumspeeduntil pale and fluffy, about 3 minutes. Add 2 eggs and 1 teaspoonvanilla;mix until combined. Reduce speed to low. Add flourmixture;mix, scraping down sides of bowl, until well combined. Transfer to alargebowl.

4.Putcreamcheese,granulatedsugar,remaining2tablespoonsbutter,2tablespoonsflour,1egg,and½teaspoonvanillaintothecleanbowlofan electric mixer fitted with the clean paddle attachment; mix onmediumspeeduntilsmooth.

5.Pourhalfoftheblondiebatterintopreparedpan,andspreadevenly

withanoffsetspatula.Spoontwo-thirdsofcreamcheesemixtureontop,and spread evenly. Drop dollops of remaining batter on top (spacingabout1 inchapart), and spread.Topwithdollopsof remaining creamcheesemixture,about1inchapart.

6. Gently swirl cream cheese mixture into batter with a butter knife,running the knife lengthwise and crosswise through layers. Bake untilgolden brown and a cake tester inserted into center comes outwith afewcrumbsbut isnotwet,45 to47minutes. Let cool slightly inpan,about 15minutes. Lift out; let cool completely on a wire rack beforecuttingintosquares.Blondiescanbestoredbetweenlayersofparchmentinanairtightcontaineratroomtemperatureupto2days.

Chocolate-GingerBrownies

Tomakethebatterforthesesuper-quickbrownies,meltbutterand chocolate in a saucepan, then stir the other ingredientsright in. Set a batch out on a serving platter, and watch itdisappearjustasquickly.MAKES16

½cup(1stick)unsaltedbutter,plusmoreforbakingdish3ouncesbittersweetchocolate,coarselychopped1cupsugar⅔cupall-purposeflour¼cupunsweetenedDutch-processcocoapowder2largeeggs1teaspoongratedpeeledfreshginger½teaspoonpurevanillaextract½teaspoonfreshlygratednutmeg½teaspoongroundginger¼teaspooncoarsesalt⅛teaspoongroundcloves

1. Preheat oven to 325°F. Butter an 8-inch square baking dish. Linebottomwithparchment,allowing2inchestohangovertwosides.Butterlining(notoverhang).

2. Melt butter and chocolate together in a medium saucepan overmedium-lowheat, stirringuntil smooth.Remove fromheat,andstir inremainingingredients.

3.Pourbatterintoprepareddish.Spreadevenlywitharubberspatula.Bake until a cake tester inserted into center comes out with moistcrumbs,30to35minutes.Letcoolinpanonawirerack15minutes.Liftout, and let cool completely on rack. Cut into sixteen 2-inch squares.Browniescanbestoredinanairtightcontaineratroomtemperatureupto4days.

Butterscotch-CashewBlondies

Thesescrumptiousbarcookiesaredensewithplentyofcashewchunks,toffeebits,andbutterscotchchips.MAKES9LARGEOR16SMALL

9tablespoons(1stickplus1tablespoon)unsaltedbutter,roomtemperature,plusmoreforpan

1⅔cupsall-purposeflour1teaspoonbakingpowder¾teaspooncoarsesalt1cuppackedlightbrownsugar2largeeggs1teaspoonpurevanillaextract⅓cupbutterscotchchips½cupunsaltedcashews,coarselychopped(about3ounces)¼cuptoffeebits

1.Preheatoven to350°F.Butteran8-inchsquarebakingpanand linewith parchment, allowing a 2-inch overhang. Butter lining (notoverhang).

2.Whisktogetherflour,bakingpowder,andsaltinabowl.

3. Put butter and brown sugar in the bowl of an electricmixer fittedwiththepaddleattachment;mixonmediumspeeduntilpaleandfluffy,about 3 minutes. Add eggs and vanilla; mix until combined. Reducespeedtolow.Addflourmixture,andmix,scrapingdownsidesofbowl,untilwellcombined.Mixinbutterscotchchips,cashews,andtoffee.

4.Pourbatter intopreparedpan; spreadevenlywitha rubber spatula.Bakeuntilgoldenbrownandacaketesterinsertedintoblondies(avoidcenterandedges)comesoutwithafewcrumbsbutisnotwet,42to45minutes. Let cool slightly in pan, about 15minutes. Lift out; let coolcompletelyonawire rackbeforecutting into squares.Blondiescanbestoredinanairtightcontaineratroomtemperatureupto3days.

ChocolateThumbprints

Children love these two-bite treats.When you prepare them,haveabowloficewaterready.Ifreshapingthethumbprintisnecessary during baking, dip your finger in the water forseveral seconds and allow to dry before reshaping. This willkeepyourfingercool.MAKES4½DOZEN

1cup(2sticks)plus3tablespoonsunsaltedbutter,roomtemperature1cupconfectioners’sugar¼teaspoonsalt2teaspoonspurevanillaextract2½cupsall-purposeflour3ouncessemisweetchocolate,chopped1teaspoonscornsyrup

1.Preheatovento350°F.Linetwobakingsheetswithparchmentpaper.

2. In the bowl of an electricmixer fittedwith the paddle attachment,beattogether1cup(2sticks)butter, theconfectioners’sugar,salt,andvanillaonmediumspeeduntil smooth,about2minutes.Beat in flour,beginningonlowspeedandincreasingtomediumuntilcombined.

3. Form balls using 2 teaspoons of dough for each; place balls 1 inchapart onpreparedbaking sheets.Bake10minutes, remove fromoven,andpress thumb into cookies tomakedeep,wide indentations.Rotatepan, and return to oven; bake until light brown on the edges, 7 to 9minutes more. (If the indentations begin to lose definition, removecookies from oven and press again.) Transfer to a wire rack to coolcompletely.

4.Combinechocolate,theremaining3tablespoonsbutter,andthecornsyrupinasmallheatproofbowlsetoverapotofsimmeringwater;stiroccasionallyuntilmeltedandsmooth.Allowtocoolabituntil slightlythickened.Fillthumbprintswiththechocolatemixture,andsetasideto

firmup.Cookiescanbestored insingle layers inairtightcontainersatroomtemperatureupto3days.

PecanBars

JohnBarricelli,alongtimefriendofMarthaStewartLivingandavery accomplished baker, created the recipe for theseirresistible cookies. We’ve tried lots of pecan bars over theyears,butJohn’saretheabsolutebest.MAKESABOUT3DOZEN

forthecrust:1cupplus2tablespoons(2¼sticks)unsaltedbutter,roomtemperature¾cuppackedlightbrownsugar½teaspoonsalt3cupsall-purposeflour

forthefilling:½cup(1stick)unsaltedbutter½cuppackedlightbrownsugar¼cupplus2tablespoonshoney2tablespoonsgranulatedsugar2tablespoonsheavycream¼teaspoonsalt2cups(8ounces)pecanhalves½teaspoonpurevanillaextract

1.Preheatovento375°F.Makecrust:Putbutterandbrownsugarintothebowlofanelectricmixerfittedwiththepaddleattachment;mixonmediumspeeduntil lightand fluffy,about2minutes.Mix in salt.Addflour, 1 cup at a time, mixing until fully incorporated after eachaddition.Continuemixinguntildoughbeginstocometogetherinlargeclumps.

2.Pressdoughabout¼inchthickintoa9by13-inchbakingpan.Piercethe dough with a fork. Chill until firm, about 20minutes. Bake untilgolden brown, 18 to 20 minutes. Transfer to a wire rack to coolcompletely.Reduceovento325°F.

3.Makefilling:Placebutter,brownsugar,honey,granulatedsugar,andheavy cream in a saucepan over high heat. Bring to a boil, stirringconstantly until mixture coats the back of a spoon, about 1 minute.Removepanfromheat;stirinsalt,nuts,andvanilla.Pourfillingintothecooledcrust.

4. Bake until filling bubbles, 15 to 20minutes. Carefully transfer to awireracktocoolcompletely.Runaparingknifearoundedgesofthepanand invert onto cooling rack. Invert againonto a cuttingboard.Use asharpknifetocutinto1by3-inchbars.Barscanbestoredinanairtightcontaineratroomtemperatureupto1week.

SarahBernhardtCookies

SarahBernhardtcookiesareasmultilayeredastheirnamesake—thefamedFrenchactresswhooncestarredinthetitleroleofHamlet. An almond macaroon base is topped with silkenchocolate filling and then covered in melted chocolate,resultinginatruffle-likecookiewithabitofcrunch.MAKESABOUT2½DOZEN

forthefilling:6ouncessemisweetchocolate,coarselychopped½cupsugar½cupwater4largeeggyolks,lightlybeaten

forthecookies:¼poundalmondpaste¼cupsugar1largeeggwhite⅛teaspoonpurealmondextractPinchofsalt

forthecoating:12ouncessemisweetchocolate,coarselychopped2tablespoonssolidvegetableshortening

1.Makefilling:Inaheatproofbowlsetoverapanofsimmeringwater,melt thechocolate.Remove fromheatandallow tocool.Combine thesugarandthewaterinasmallsaucepan,andsimmeruntilclear,about5minutes.Placeeggyolks in theheatproofbowlofanelectricmixersetover a pan of simmering water, and whisk until warm to the touch,about2minutes.

2. Transfer bowl to themixer stand fittedwith thewhisk attachment;withmachineonmedium,beatinhotsugarsyrup.Raisespeedtohigh,

and continue beating until cool and fluffy, about 3 minutes. Reducespeed to medium; gradually beat in chocolate until fully combined,scraping down sides of bowl as necessary. Refrigerate until firm andcold,about1hour(orupto1week).

3. Preheat oven to 350°F. Line a baking sheetwith a nonstick bakingmat(suchasSilpat).

4.Makecookies:Inthebowlofanelectricmixerfittedwiththepaddleattachment, beat almond paste and sugar on medium speed untilsmooth.Addeggwhite,almondextract,andsalt,andbeattocombine.

5.Transfertoapastrybagfittedwitha¼-inchtip(suchasAteco#12).Pipe 1-inch cookies onto prepared baking sheet, leaving about 1 inchbetween cookies. Bake until firm and golden around edges, about 12minutes, rotating halfway through. Transfer cookies to a wire rack tocoolcompletely.(Cookiescanbestoredinanairtightcontainerupto1week.)6.Placecookiesflatsidedownonacoolingrack.Transferfillingtoapastrybagfittedwitha¼-inchtip(suchasAteco#11),andpipeapeakedmoundontopofeachcookie.Transfertofreezeruntilveryfirm,about1hour.

7.Makecoating:Inaheatproofbowlsetoverapanofsimmeringwater,meltthechocolate.Stirintheshortening.Cooluntilbarelywarm.

8.Removecookies from freezer.Workingquickly so the fillingdoesn’tmelt,useachocolateforktoholdcookieabovebowlofchocolate,andspoonmelted chocolate over cookie. Place, filling side up, on coolingrack set over a baking sheet. Cookies can be refrigerated in airtightcontainersupto4days.

ChocolateMintSandwiches

Amintganachefillingandashinychocolateglazepushthesecookies over the top, but feel free to omit the glaze—they’redelectablewithoutit,too.MAKES1½DOZEN

forthecookies:1cupunsweetenedDutch-processcocoapowder½cupplus2tablespoonsall-purposeflour½cup(1stick)unsaltedbutter,roomtemperature½cupgranulatedsugar1largeegg,roomtemperatureConfectioners’sugar,forworksurface

fortheganache:¼cupheavycream6ouncessemisweetchocolate,veryfinelychopped¾teaspoonpurepeppermintextract

fortheglaze:6ouncessemisweetchocolate,veryfinelychopped

1.Makecookies:Whisktogethercocoapowderandflourinabowl.Putbutterandgranulatedsugarinthebowlofanelectricmixerfittedwiththepaddleattachment.Mixonmedium-highspeeduntilpaleandfluffy,about 3minutes.Mix in egg untilwell blended.Reduce speed to low.Add flourmixture;mixuntil just combined.Dividedough inhalf, andshapeeachhalfintoadisk;wrapinplastic.Refrigerateuntilfirm,about1hour(orovernight).

2. Preheat oven to 350°F. Transfer dough to a work surface lightlydustedwithconfectioners’sugar.Rolloutdoughto⅛inchthick.Cutoutcookiesusinga2-inchroundcookiecutter;space½inchapartonbakingsheets lined with parchment paper. Repeat with remaining scraps ofdough.Bake cookiesuntil firm, rotating sheetshalfway through,10 to

12minutes.Letcoolcompletelyonsheetsonwireracks.

3.Meanwhile,makeganache:Bringcreamtoaboilinasmallsaucepanovermedium-highheat.Add chocolate.Cook, stirring constantly, untilchocolate is smooth.Stir inpeppermintextract.Letcoolslightly,10to15minutes.

4.Spoon1teaspoonganacheontothebottomofonecookie;sandwichwith another cookie. Repeat with remaining cookies and ganache.Refrigerateuntilfirm,about10minutes.

5. Make glaze: Melt chocolate in a heatproof bowl set over a pan ofsimmeringwater,stirringconstantly.Letcoolslightly.Diponeflatsideofeachsandwichintomeltedchocolatetocoat;gentlyshakeoffexcess.Place sandwiches, chocolate sides up, on wire racks set over bakingsheets. Refrigerate until set, about 15 minutes. Cookies can berefrigeratedinasinglelayerinairtightcontainersupto2days.

TruffleBrownies

A thick layer of poured chocolate ganache frosts the top ofthesewedge-shapedbrownies.Sprinklewithtinyheart-shapedcandies for your valentine, change the garnish to suit otheroccasions,orsimplypresentthemunadorned.MAKESABOUT1DOZEN

forthebatter:4tablespoons(½stick)unsaltedbutter,plusmoreforpan3ouncesunsweetenedchocolate,coarselychopped½cupall-purposeflour¼teaspoonbakingpowder½teaspooncoarsesalt1cupsugar2largeeggs¼cupwholemilk1teaspoonpurevanillaextract

fortheganache:4ouncesqualitysemisweetchocolate,coarselychopped⅔cupheavycream

forthegarnish:Candysprinkles(optional)

1.Preheatovento325°F.Buttera9-inchspringformpan.

2.Makebatter:Putbutterandchocolateinaheatproofbowlsetoverapanofsimmeringwater;stiruntilmelted.Letcoolslightly.

3.Whisktogetherflour,bakingpowder,andsaltinabowl.

4. Put sugar and eggs in the bowl of an electricmixer fittedwith thewhiskattachment,andmixonmediumspeeduntilpaleandfluffy,about4minutes.Addchocolatemixture, themilk,andvanilla,andmixuntilcombined.Reducespeedtolow.Addflourmixture;mix,scrapingdown

sidesofbowl,untilwellcombined.

5.Pourbatter intopreparedpan.Bakeuntilacaketester insertedintobrownies(avoidcenterandedges)comesoutwithafewcrumbsbut isnotwet,27to30minutes.Letcoolcompletelyinpanonawirerack.

6. Make ganache: Put chocolate in a bowl. Heat cream in a smallsaucepan over medium-high heat until just simmering. Pour overchocolate; let stand 5 minutes. Gently stir until smooth. Let ganachecool, stirring every 10 minutes, until slightly thickened, 25 to 30minutes.

7.Pourganacheovercooledbrowniesinpan;letset,about20minutes.Refrigerateuntilcold,30minutesto1hour.

8. Let brownies stand at room temperature at least 15minutes beforeserving. Release springform, and remove brownies; cut into wedges,wipingknifewithahotdampclothbetweeneachcut.Scattersprinkleson top, if desired.Brownies canbe refrigerated in a single layer in anairtight container up to 2 days. Bring to room temperature beforeserving.

DoubleChocolateBrownies

Fansoffudgybrowniessaythisistherecipeoftheirdreams.Infact,it’soneofourall-timereaderfavorites.Thebrowniesareversatile, too—they’re equally welcome packed into a picnicbasketorstackedatopacakestandandpresentedattheendofadinnerparty.MAKES9LARGEOR16SMALL

6tablespoonsunsaltedbutter,plusmoreforpan6ouncessemisweetchocolate,coarselychopped¼cupunsweetenedDutch-processcocoapowder¾cupall-purposeflour¼teaspoonbakingpowder¼teaspooncoarsesalt1cupsugar2largeeggs2teaspoonspurevanillaextract

1.Preheatovento350°F.Lineabuttered8-inchsquarebakingpanwithparchment,allowinga2-inchoverhang.Butterlining(notoverhang).

2.Putbutter,chocolate,andcocoapowderinaheatproofbowlsetoverapanof simmeringwater; stiruntilbutterandchocolatehavemelted.Letcoolslightly.

3.Whisk together flour,bakingpowder,andsalt inabowl.Put sugar,eggs,andvanillainthebowlofanelectricmixerfittedwiththewhiskattachment,andmixonmediumspeeduntilpale,about4minutes.Addchocolatemixture;mixuntilcombined.Reducespeedtolow.Addflourmixture;mix,scrapingdownsidesofbowl,untilwellcombined.

4. Pour batter into prepared pan; spread evenly with a spatula. Bakeuntilacaketesterinsertedintobrownies(avoidcenterandedges)comesoutwithafewcrumbsbutisnotwet,about35minutes.Letcoolslightlyin pan, about 15minutes. Lift out; let cool completely on awire rack

before cutting into squares. Brownies can be stored in an airtightcontaineratroomtemperatureupto3days.

RugelachFingers

Rugelach are traditionally hand formed into crescent shapes;herewe’veusedthesameingredientstocreateeasy-to-preparebar cookies. The filling—a combination of chopped chocolateanddriedfruit—ismoretraditionalthantheprunefillingusedforthisrugelach.MAKESABOUT5DOZEN

forthedough:¾cup(1½sticks)coldunsaltedbutter,cutinto½-inchpieces8ouncescreamcheese2cupsall-purposeflour½teaspoonsalt

forthefilling:6ouncescoarselychoppedsemisweetchocolate1cupwalnuts(about3ounces),toastedandcooled½cupgranulatedsugar

1tablespoongroundcinnamon¾cupcurrantsFinelygratedzestof1orange

3tablespoonslightcornsyrup3tablespoonsunsaltedbutter,melted

fortheeggwash:1largeeggyolk1tablespoonwater3tablespoonssandingsugar,orgranulatedsugar

1.Makedough:Placebutterandcreamcheeseinthebowlofanelectricmixer fitted with the paddle attachment. Mix on low speed until thecreamcheese isbrokendownbutbutter is still chunky.On lowspeed,add flour and salt, andmix until crumbly and just beginning to come

together, about 20 seconds. There should still be some small pieces ofbuttervisible.Dividedoughintotwoequalparts.Formeachpartintoaflattenedrectangle,andwrapwellinplastic.Refrigerate5hoursoruptoovernight.

2. Preheat oven to 350°F. Line a 9 by 13-inch baking pan withparchmentpaper.

3. Make filling: Place the chocolate in the bowl of a food processor.Pulse until the chocolate is very finely chopped, about 7 seconds.Transfertoalargebowl.Finelychoptoastedwalnutsbyhand,andaddtobowl.Addgranulatedsugar,cinnamon,currants,zest,cornsyrup,andmeltedbutter,andstirtocombine.

4. Place one rectangle of dough between two large pieces of waxedpaper; roll dough into a 9 by 13-inch rectangle. Line prepared bakingpan with dough. Spread dough evenly with walnut mixture. Rollremainingrectangleofdoughintoanother9by13-inchrectangle;placeontop.Trimtheedgesofthedoughsotheyareeven.

5.Makeeggwash:Beateggyolkwiththewaterinasmallbowl.Brushthetopofdoughwitheggwash;sprinklewithsandingsugar.Bakeuntilgolden,about35minutes,rotatinghalfwaythrough.Coolcompletelyonawirerack.Cutintofiftytosixty2½by¾-inchrectangles.Cookiescanbestoredinsinglelayersinairtightcontainersatroomtemperatureupto3days.

AlfajoresdeDulcedeLeche

DulcedelecheisapopularsweetinArgentinaandthroughoutthe rest of SouthAmerica,where it is also calledmanjar andleche quemada (“burnt milk”). Store-bought versions areincreasingly available in North American supermarkets andspecialtyfoodsstores;useitinplaceofthehomemadevariety,ifdesired.MAKES3½DOZEN

4cupsall-purposeflour,plusmoreforworksurface¼cupplus2tablespoonsconfectioners’sugar1½cups(3sticks)chilledunsaltedbutter,cutintopieces½cupwaterSandingsugar,forsprinklingDulcedeLeche(recipefollows),chilled

1.Lineabakingsheetwithparchmentpaperoranonstickbakingmat(suchasSilpat).

2.Sifttogetherflourandconfectioners’sugar.Inafoodprocessor,pulsetogether flour mixture, sugar, and butter until the mixture resemblescoarsemeal,about20seconds.Withmachinerunning,pourinthewaterinaslowstream,andprocessjustuntilthedoughcomestogether,about20 seconds.Form thedough into two flatteneddisksandwrapwell inplastic.Refrigeratefor1hour.

3.Preheatoven to350°F.Onawell-flouredworksurface, rolloutonediskofdoughtoascant¼-inchthickness.Usinga1¾-inchroundcookiecutter, cut out rounds from the dough and transfer to the preparedbakingsheet.Repeatwiththeotherdiskofdough.Gatherupthescrapsfrom both batches, and reroll and cut. Sprinkle half the rounds withsanding sugar. Bake until golden brown, about 15 minutes, rotatingsheetshalfwaythrough.Transfertoawireracktocoolcompletely.

4.About30minutesbeforeserving,spread1teaspoonofthecolddulce

de leche on the bottom of the unsugared cookies. Place the sugaredcookiesontoptomakesandwiches.Serveimmediately.Unfilledcookiescanbestoredinanairtightcontaineratroomtemperatureupto3days.

DULCEDELECHEMAKES1¾CUPS

2(14-ounce)canssweetenedcondensedmilk

Emptymilk into the topofadoubleboileroraheatproofbowloverapan of simmering water. Cover with a tight-fitting lid. Cook, stirringevery10to15minutes,untilthemilkisthickandamberincolor,about5hours.Remove fromheat, andbeatwithawooden spoon to smoothout.Transfer toa cleanbowl, and refrigerate severalhoursorup to3days.

LemonTassies

Thesebite-sizecookiesresemblelittlelemonpies,withasweet,shortcrustandatartcheesecakefilling.MAKES4DOZEN

forthecrusts:2cupsall-purposeflour10tablespoons(1¼sticks)coldunsaltedbutter,cutintochunks¼cupplus2tablespoonssugar2largeeggyolks1teaspoonpurevanillaextract2teaspoonsfinelygratedlemonzest¼teaspooncoarsesaltVegetableoilcookingspray

forthefilling:8ouncescreamcheese,roomtemperature⅓cupsugar1largeegg3tablespoonsfinelygratedlemonzest1tablespoonfreshlemonjuice½teaspoonpurevanillaextract

1.Preheatovento350°Fwithrackinupperthird.Coattwo24-cupmini-muffintinswithcookingspray.

2.Makecrusts:Processflourandbutterinafoodprocessoruntilmixtureis theconsistencyof fine crumbs.Add sugar, eggyolks,vanilla, lemonzest,andsalt.Process justuntilcombinedandsandyintexture;donotoverprocess.

3.Dividedoughintoquarters.Divideeachquarterinto12equalpieces,and shape into balls. Place each ball in amuffin cup; press into cup,stretchingdoughupthesides.Seteachmuffintinonabakingsheet.

4.Bakecrusts,rotatinghalfwaythrough,until lightlybrownedalloverandslightlydarkerattheedges,18to20minutes.Tapdownanypuffedcenters of the shells with the end of a wooden spoon or your finger.Transfersheetswithmuffintinstowirerackstocool.

5.Make filling:With an electricmixer, beat creamcheese, sugar, egg,lemonzestandjuice,andvanillaonmediumspeeduntilsmooth.Usinga1-inchicecreamscoop,fillthecooledcrustswithfilling.

6.Bakecookies,rotatingsheetshalfwaythrough,untilfillingissetandjustbeginningtocolorattheedges,10to12minutes.Transfertowireracks tocoolcompletely.Tassiescanberefrigerated insingle layers inairtightcontainersupto3days.

Chocolate-StrawberryThumbprints

Anysun-kissedberrieswillworkatopthecreamcheesefillingintheseminichocolatecheesecakecookies.MAKESABOUT3DOZEN

¾cupall-purposeflour¼cupunsweetenedDutch-processcocoapowder¼teaspoonsalt2ouncessemisweetchocolate,chopped½cup(1stick)unsaltedbutter,roomtemperature¼cupplus6½teaspoonsgranulatedsugar1largeeggyolk½teaspoonpurevanillaextract4ouncescreamcheese,roomtemperature2tablespoonsconfectioners’sugar4ouncesstrawberries(about6medium),stemmedandfinelydiced

1. Sift together flour, cocoa, and salt into a bowl.Melt chocolate in aheatproofbowlsetoverapanofsimmeringwater,stirringuntilsmooth;setasidetocool.

2.Putbutterand¼cupgranulatedsugarintothebowlofamixerfittedwiththepaddleattachment;mixonmediumspeeduntilpaleandfluffy.Mix inyolk, vanilla, and chocolate.Reduce speed to low.Mix in flourmixtureuntiljustcombined.Refrigerate,covered,1hour.

3.Preheatovento350°F.Put6teaspoonsgranulatedsugarintoasmallbowl.Formdoughinto¾-inchballs;rollinsugartocoat.Space1inchapartonbaking sheets linedwithparchment.Presscenterofeachballwith your thumb. Bake 10minutes. Press centers againwith end of awoodenspoon,making¾-inchindentations.Bakeuntilslightlycrackedand set, about 5 minutes more. Cool completely on racks. (Unfilledcookiescanbestoredinairtightcontainersatroomtemperatureupto3days.) 4. Stir cream cheese and confectioners’ sugar in a bowl. Toss

berries with remaining½ teaspoon granulated sugar in another bowl.Spoon cream cheesemixture into centers of cookies; topwith berries,dividingevenly.

ChocolatePistachioCookies

Bite-size pistachio cookies, sandwiched around a soft,chocolate filling, are dipped in bittersweet chocolate andgarnishedwith a sprinkle of bright-green, slivered pistachios.Theyareextravagantenoughforaspecialdinnerparty.MAKES15

forthefilling:¼cupsugar¼cupwater2largeeggyolks,lightlybeaten3ouncessemisweetchocolate,meltedandcooled

forthecookies:4ouncessaltedshelledpistachios(about1cup),groundtoapasteinafoodprocessor

¼cupsugar1largeeggwhite⅛teaspoonpurevanillaextractPinchofcoarsesalt

fortheglaze:6ouncesbittersweetchocolate,chopped1tablespoonvegetableshortening

forthegarnish:Sliveredunsaltedshelledpistachios(optional)

1.Make filling: Bring sugar and thewater to a simmer in a saucepanovermediumheat,stirringuntilsugarhasdissolved.

2.Puteggyolksintheheatproofbowlofanelectricmixersetoverapanofsimmeringwater.Whiskbyhanduntilyolksarewarmtothetouch,about 2 minutes. Fit mixer with the whisk attachment. Mix yolks onmedium speed; pour in sugar syrup. Raise speed to high; mix until

mixture is cool and fluffy, about 3minutes.Reduce speed tomedium;drizzleinmeltedchocolate.Refrigerateuntilfirm,about45minutes.

3.Makecookies:Putpistachiopasteandsugarinthecleanbowlofanelectricmixerfittedwiththepaddleattachment.Mixonmediumspeeduntilsmooth.Mixintheeggwhite,vanilla,andsalt.

4.Preheatoven to350°F.Transferdough toapastrybag fittedwithasmall (about¼ inch)plain round tip (suchasAteco#10).Pipe1-inchroundsontoabakingsheetlinedwithparchmentpaper,spacingabout1inchapart.Bakecookiesuntil firmandgoldenaroundedges,about10minutes.Transferonparchmenttoawirerack,andletcoolcompletely.

5.Placecookies,bottomsidesup,onawireracksetoverabakingsheet.Spread 1 to 1½ teaspoons chocolate filling on bottom of half of thecookies.Sandwichwithremainingcookies.Freeze1hour.

6. Make glaze: Melt chocolate in a heatproof bowl set over a pan ofsimmering water, stirring occasionally. Remove from heat. Addshortening; stir until combined. Let cool, stirring, until mixture islukewarm.

7. Using a chocolate fork or regular fork, hold one cookie at a timeabovebowlof chocolate glaze. Spoonglazeover cookie, letting excessdrip back into bowl. Transfer to a wire rack set over a baking sheet.Garnishwithsliveredpistachios.Refrigerateuntilset,5minutes.Cookiescanberefrigeratedinsinglelayersinairtightcontainersupto3days.NOTE: The yolks in the filling are not fully cooked; it should not beprepared for pregnant women, babies, young children, the elderly, oranyonewhosehealthiscompromised.

DulcedeLecheBatCookies

Thesecreature-of-the-nightcreationssandwicharichdulchedelechefillingbetweenchocolatecookies.Youwillneedanaspiccuttertoformthebatshapes.MAKES1½DOZEN

¾cupall-purposeflour,plusmorefordusting¼cupunsweetenedDutch-processcocoa

¾teaspooncoarsesalt¼teaspoonbakingpowder¼cupgranulatedsugar¼cuppackedlight-brownsugar2tablespoonsunsaltedbutter,roomtemperature1largeeggplus1largeeggyolk4ouncessemisweetchocolate,meltedandcooled½teaspoonpurevanillaextract¼cupplus2tablespoonsdulcedeleche(homemadeorstore-bought)

1.Whisktogetherflour,cocoa,salt,andbakingpowder.Beatbutterandsugars with a mixer on medium speed until pale and fluffy, about 3minutes.Beatinegg,yolk,chocolate,andvanilla.Reducespeedtolow.Addflourmixture,andbeatuntiljustcombined.Shapeintoadisk,wrapinplastic,andrefrigerate1hour.

2.Onalightlyflouredsurface,rolloutdoughto⅛inchthick.Cutout36 roundswitha2-inch cutter, and space1 inchapart onparchment-linedbakingsheets.Usinganaspiccutterset,cutatriangle,pointsideup,inthecenterofhalfthecookies,andthenusethehalf-mooncuttertomakeone“wing”oneachsideofthetriangle.Refrigerate30minutes.

3.Preheatovento375°F.Bakeuntil set,7 to9minutes.Letcool.Topeachuncutcookiewith1teaspoondulcedelecheandacutoutcookie.Cookies can be stored in an airtight container between layers of

parchmentatroomtemperatureupto3days.

PruneRugelach

Flaky cream cheese dough is filled with a rich dried-fruitfilling,sprinkledwithcinnamonsugar,andbakeduntilgoldenbrown to form these crescents. The prunes are soaked inbrandyovernightforthefilling,soplanaheadifyou’remakingthem.MAKESABOUT2½DOZEN

1cup(2sticks)coldunsaltedbutter,cutinto1-inchpieces8ouncescreamcheese,roomtemperature½teaspooncoarsesalt2cupsall-purposeflour,plusmoreforworksurface1cupfreshbreadcrumbsfromsoftwhitebread½cupplus3tablespoonssugar½teaspoongroundcinnamon1largeegg,beatenPruneFilling(recipefollows)

1. Mix butter, cream cheese, and salt in a bowl with hands untilcrumbly. Add flour; mix until just combined. Turn out onto a lightlyfloured work surface, and divide in half. Shape each half into a disk;wrapinplastic.Refrigerateuntilcold,4hoursoruptoovernight.

2.Stirtogetherbreadcrumbsand½cupsugarinabowl.Stirtogetherremaining3tablespoonssugarandthecinnamoninanothersmallbowl.

3.Rollonediskto⅛inchthick.Cutouta12-inchcircle.Brushbeateneggina1-inchborderaroundcircle.Puthalftheprunefillingincenter,and spread out to beaten egg border. Sprinkle ½ cup bread crumbmixture over filling. With a pizza wheel, cut circle into 16 wedges.Starting at outside edge of eachwedge, roll up into a crescent shape.Space1inchapartonabakingsheetlinedwithparchmentpaper.Brushwithbeatenegg,andsprinklewithcinnamon-sugarmixture.Repeatwithremaining disk and filling. Refrigerate rugelach until cold, about 2

hours.

4.Preheatovento325°F.Bakerugelachuntilgoldenbrownandcookedthrough,about40minutes.Letcoolcompletelyonwire racks.Cookiescanbestoredinairtightcontainersatroomtemperatureupto3days.

PRUNEFILLINGMAKES1⅓CUPS

1cupprunes½cupbrandy½cupfreshbreadcrumbsfromsoftwhitebread½cupsugar

Soak prunes and brandy in a small airtight container at roomtemperature overnight. Drain prunes. Puree in a food processor untilsmooth. Transfer to a small bowl. Stir in bread crumbs and sugar.Refrigerateuntilreadytouse,upto1dayahead.

HOWTOFORMRUGELACHSpreadthecenterofaroundofdoughwithpureedfruitfilling,thentopwithbreadcrumbmixture.Withapizzawheel,cutroundintowedges.Tightlyrolltrianglesinward,tuckingtailsunderneath.

ButterCookieSandwicheswithChestnutCream

After they are sandwiched with rich chestnut filling, thesecookies are partially dipped intomelted chocolate. Crème demarron is chestnut puree sweetened with brown sugar andvanilla.Itisavailableatlargesupermarkets.MAKESABOUT1½DOZEN

forthecookies:1½cupsall-purposeflour,plusmoreforworksurface½teaspooncoarsesalt¾cup(1½sticks)unsaltedbutter,roomtemperature¾cupsiftedconfectioners’sugar1largeegg

forthefilling:4tablespoons(½stick)unsaltedbutter,roomtemperature⅔cupsiftedconfectioners’sugarPinchofcoarsesalt

2tablespoonschestnutcream(crèmedemarron)

fortheglaze:6ouncessemisweetchocolate,coarselychopped

1.Makecookies:Sift together flourandsalt intoabowl.Putbutter inthebowlofanelectricmixerfittedwiththepaddleattachment.Mixonmedium-high speed until fluffy, about 2 minutes. Add confectioners’sugar; mix until smooth.Mix in egg. Reduce speed to low. Add flourmixture;mixuntiljustcombined.Wrapdoughinplastic,andrefrigerateuntilfirm,about2hours.

2. Preheat oven to 350°F. Roll out dough on a lightly floured worksurface to ⅛ inch thick. Cut into 1½-inch rounds. Using a spatula,transferroundstobakingsheetslinedwithparchmentpaper,spacing1

inch apart. Bake cookies, rotating sheets halfway through, until edgesare golden, about 12 minutes. Transfer to wire racks and let coolcompletely.

3.Makefilling:Putbutterinthebowlofanelectricmixerfittedwiththepaddle attachment. Mix on medium speed until smooth, about 3minutes. Add confectioners’ sugar, salt, and chestnut cream;mix untilsmooth.

4. Make glaze: Melt chocolate in a saucepan over low heat, stirringconstantly.

5. Assemble cookies: Spread filling on bottom of half the cookies.Sandwich with remaining cookies. Dip sandwiches a third of the wayinto the warm glaze; transfer to wire racks set over baking sheets.Refrigerateuntilset,about15minutes.Cookiescanberefrigeratedinasinglelayerinairtightcontainersupto2days.

KeyLimeBars

This recipe is based on the famous Key lime pie from Joe’sStone Crab restaurant inMiami Beach. If you can’t find Keylimes, use fresh juice from regular limes. The bars are bestgarnished with whipped cream and lime immediately beforeserving.MAKESABOUT1½DOZEN

forthecrust:1cupplus2½tablespoonsfinelygroundgrahamcrackercrumbs⅓cupsugar5tablespoonsunsaltedbutter,melted

forthefilling:3largeeggyolks1½teaspoonsfinelygratedlimezest1(14-ounce)cansweetenedcondensedmilk⅔cupfreshKeylimejuice(about23Keylimestotal)

forthegarnish:¼cupheavycream2Keylimes,thinlyslicedintohalf-moons

1. Preheat oven to 350°F. Make crust: Stir together graham crackercrumbs,sugar,andbutterinasmallbowl.Pressevenlyontobottomofan 8-inch square glass baking dish. Bake until dry and golden brown,about10minutes.Letcoolcompletelyonawirerack.

2.Make filling: Put egg yolks and lime zest in thebowl of an electricmixer fittedwith thewhisk attachment.Mix on high speed until verythick,about5minutes.Reducespeedtomedium.Addcondensedmilkinaslow,steadystream,mixingconstantly.Raisespeedtohigh;mixuntilthick,about3minutes.Reducespeedtolow.Addlimejuice;mixuntiljustcombined.

3. Spread filling evenly over crust using a spatula. Bake, rotatinghalfway through, until filling is just set, about 10 minutes. Let coolcompletelyonawirerack.Refrigerateatleast4hoursorovernight.

4.Makegarnish:Cutinto2-inchsquares.Putcreaminthecleanbowlofan electric mixer fitted with the clean whisk attachment. Mix onmedium-high speed until stiff peaks form. Garnish bars with whippedcream and a slice of lime.Ungarnished bars can be refrigerated in anairtightcontainerupto3days.

PecanTassies

Thesepetitepastries feature the flavorsandtexturesofpecanpie—tender, buttery crust, crunchy pecans, and brown sugarfilling—all in one bite.Mascarpone, an Italian cream cheese,lendsrichnesstothedough;lookforit inthedairysectionoflargesupermarkets,oratItalianspecialtystores.MAKESABOUT1½DOZEN

forthedough:½cuppecans½cupmascarponecheese(4ounces)4tablespoons(½stick)unsaltedbutter,roomtemperature¾cupall-purposeflourPinchofsalt

forthefilling:1largeegg¼cuppackedlightbrownsugar2tablespoonspuremaplesyrup2teaspoonspurevanillaextract1tablespoonunsaltedbutter,roomtemperature¼teaspoonsalt¾cuppecans,toastedandcoarselychopped

1. Preheat oven to 350°F. Make dough: Process pecans in a foodprocessor until finely ground (you should have about ½ cup). Putmascarponeandbutterintothebowlofanelectricmixerfittedwiththepaddleattachment.Mixonmedium-highspeeduntilwellblended.Addflour, ground pecans, and salt; mix just until dough comes together.Alternatively, stir together ingredientswithawooden spoon ina largebowl.

2.Rolldoughintosixteen1-inchballs;pressintobottomsandupsidesofcupsofmini-muffintins.

3. Make filling: Whisk the egg, brown sugar, maple syrup, vanilla,butter, and salt in a bowl. Stir in pecans. Spoon about 1½ teaspoonsfillingintoeachmuffincup.

4. Bake until crust begins to turn golden, about 15minutes. Let coolcompletelyintinsonwirerack.Unmold.Tassiescanbestoredinsinglelayersinairtightcontainersatroomtemperatureupto3days.

ChocolateCherryCrumbBars

The flavor of these dense bars is reminiscent of Black Forestcake,aclassicGermandessertthatoriginatedinthecountry’ssouthern Black Forest region, renowned for its sour cherriesandkirsch(cherrybrandy).MAKES9LARGEOR1DOZENSMALL

1¼cupsdriedcherries,coarselychopped1¼cupsunsaltedbutter(2½sticks),allbut2tablespoonscutintosmallpieces

1cupgranulatedsugar⅔cupwater½cupunsweetenedDutch-processcocoapowder1teaspooncoarsesalt¾cuppackedlightbrownsugar1cupunsweetenedshreddedcoconut(about3ounces),lightlytoasted2cupsplus7½teaspoonsall-purposeflour1largeegg2tablespoonskirsch(optional)½cupsemisweetchocolatechunksVegetableoilcookingspray

1.Preheatovento325°F.Coata9-inchsquarebakingpanwithcookingspray;linewithparchmentpaper,allowinga2-inchoverhang.Coatwithcookingspray.

2.Bringcherries,2tablespoonsbutter,¼cupgranulatedsugar,andthewater to a simmer in a saucepan overmedium heat. Simmer, stirringoccasionally, until almost all liquid has been absorbed, about 15minutes. Remove from heat; stir in¼ cup granulated sugar. Let cool,stirringoccasionally,untilsugarhasdissolved.

3.Whisktogethercocoapowder,salt,brownsugar,toastedcoconut,and2cupsflourinabowl.Blendinremaining2¼sticksbutterwithapastry

blenderoryour fingertipsuntilmixtureresemblescoarsemeal;press3lightlypackedcupscocoamixtureintopreparedpan.Bakeuntiljustset,about20minutes.

4.Putegg,remaining½cupgranulatedsugar,andthekirsch,ifusing,inthebowlofanelectricmixerfittedwiththewhiskattachment;mixonmedium-highspeeduntilpale,about4minutes.Foldincherrymixtureand remaining 7½ teaspoons flour; stir in chocolate. Spread mixtureevenlyovercrust;sprinklewithremainingcocoamixture.

5.Bakeuntilacaketesterinsertedintocentercomesoutclean,about50minutes.Letcoolcompletelyonawirerack.Runaknifearoundsides;lift out of pan. Cut into squares. Bars can be stored in an airtightcontaineratroomtemperatureupto5days.

Most of us can recall from childhood the excitement ofmixingabatchofcookiedough,thencarefullydroppingitbythe spoonful onto a baking sheet. Cookies are usually one ofthe first things we learn to make, and for many adults theactivityremainsafavoritekitchenexperience.Whetheryouarean old hand at baking or new to the craft, a few tips andsuggestionswillmakeallthedifferenceinyoursuccess.Ifyouknow how to cream butter and sugar properly, for example,yourcookieswillturnoutbettereverytime.Justasimportantis choosing the right tools. Buy the best-quality equipment,especially if you plan to bake often. If you find that bakingcookies becomes a hobby, invest in cutters in various shapesand sizes; you’ll be glad for the opportunity to expand uponyourearliestaccomplishments.

1.BUTTERThemostimportantingredientinmostcookierecipesisbutter.Weusefresh, unsalted butter sticks for easy measuring; do not substitutewhipped butter for sticks, as there is too much air incorporated intotheseproductsandthey’llthrowoffyourmeasurements.Beforeyouuseit, bring butter to room temperature—soft enough to blend easily—unlesstherecipedirectsotherwise.

2.EGGSCookies obtain richness, moisture, tenderness, and volume from eggs.Use fresh large white or brown eggs at room temperature. Cold eggsseparate best, but after you separate them, bring them to roomtemperature so they will blend better with other ingredients. Also,whitesbeattotheirfullestvolumewhenatroomtemperature.

3.EXTRACTSVanillaextractisusedinmanycookies;almondandlemonextractsarealsopopularflavorings.Makesurethelabelreads“pure”onanyextractyouuseandshakewellbeforeusing.

4.FLOURWe use unbleached all-purpose flour in most of our cookie recipes;unlesstherecipespecifies,donotsubstituteanotherkindofflour.Useadrymeasuretoscooptheflour,andlevelitwithastraightedge.Youdonotneedtosiftflourifarecipedoesn’tcallforit;youmightwanttorunawhiskthroughitbeforehand,though,toeliminateanyclumps.

5.BAKINGSODAANDBAKINGPOWDERBaking soda and baking powder are both chemical leaveners. Whenmixed into batters, they produce carbon dioxide, which makes tinybubblesthataddvolumeandlightenthetextureofbakedgoods.Bakingsoda is sometimes used if the recipe has an acidic ingredient such asmolasses or cocoa. Baking powder contains baking soda along with a

little acid (usually cream of tartar) that reacts with the soda—so youdon’t need an acidic ingredient in the recipe—and cornstarch, whichabsorbs moisture. Baking soda and powder are not interchangeable.Measurebothwithaspoonmeasure,andlevelwithastraightedge.

6.SALTTo deepen flavors and define the sweetness of cookie dough, a smallamountofsalt isusuallyaddedtotheflourwithotherdryingredients.Tablesaltisthedefaultchoiceforbaking;usekosherorothercoarsesaltonlywhenspecified.

7.SUGARAswellasprovidingsweetnesstocookies,sugaraddstextureandcolor.Mostofour recipes call forgranulatedwhite sugar;useotherkindsofsugar only when specified. Brown sugar—light and dark—is usuallyfirmly packed into measuring cups for accurate measures. Siftconfectioners’sugarbeforemeasuring,toremovelumps.

TIPSFORSUCCESS

Assemblealltheingredientsandtoolsneededbeforestarting.Readtherecipethroughtogetasenseoftheprocessesandtechniquesinvolved.Usinganoventhermometer,checkyouroven’stemperatureforaccuracy.Haveabakingsheetatroomtemperaturebeforeplacingdoughonit;awarmerpanwillmeltthedough,causingcookiestorunintooneanother.Runtepidwateroverthebottomofthebakingsheettocoolitbetweenbatchesofcookies.

1.SPOONULAThistoolishelpfulwhenscrapingthesidesofbowlswhilemixingcookiedough.

2.SIFTER/SIEVEA small colander, made of fine-mesh wire and with a long handle, isused tocombinedry ingredientsandalso toaerate flour.This toolcanalsoserveasasifter;useittodustconfectioners’sugarorcocoapowderontopofcookiesaftertheyarebaked.

3.GRADUATEDMEASURINGSPOONSTheseareusedformeasuringbothliquidanddryingredients.Besuretomeasure ingredients carefully and accurately: Pour a liquid ingredient,such as vanilla extract, to the brim of the spoon, and level dryingredients,likesalt,withastraightedge,suchasasmalloffsetspatula.

4.SMALLFLEXIBLESPATULAThis heatproof tool is particularly useful to scrape small amounts ofingredientsfrommeasuringcups.

5.LARGEFLATFLEXIBLESPATULAUsetheheatproofflatspatulatospreadthickbatters,suchasthatusedforbrownies,evenlyinabakingpan.Likethespoonula,alargespatulacanalsobeusedtoscrapedownthesideofamixingbowl.

6.RASPGRATERThis grater, which resembles a small ruler, is made of metal and hassmall,sharpblades.Itisusedtogratecitruszestsanddriedspices,suchaswholenutmeg.

7.GRADUATEDMEASURINGCUPSForgreatestaccuracy,usemeasuringcups,preferablymetal,fordryandsemisolid(peanutbutter, jam,shortening,andsuch) ingredients.Scooptheingredientintothecupandthenlevelitwithastraightedge.Usethe

rightsizecup(neverestimateportions).

8.SCALEA small electronic scale is used to weigh nuts and dried fruit whenmeasuringingredients.Itcanalsobeusedformeasuringdoughballsforuniformcookiesandweighingbulkamountsofdough.

9.LIQUIDMEASURINGCUPMadeofheat-resistantglassorplastic,a liquidmeasure isessential foraccuracy;placethecuponaworksurfaceasyoupour,andbenddownsothemarksareateyelevel.

Though recipes and flavorings vary, the method for makinganysimpledropcookie—chocolatechip,oatmeal,orcountlessothers—isvirtuallythesame.

1.Preheat theovenat least15minutesbeforebaking the firstbatch.Whenmeasuring flourorotherdry ingredients,scoopandlevelthetopofthemeasuringcupwithastraightedgetoensureaccuracy.2.Toevenlydistributedryingredientssuchasflour,sugar,andleaveners,siftthemtogetherintoamixingbowl.(Oruseawhiskinstead.)3.Beatroom-temperaturebutterinalargebowlbyhandorwithanelectricmixerbeforeadding(brownorgranulated)sugar.Themixtureshouldbelightenedinbothcolorandtexture.(Thisisknownascreaming.)

4.Beattheeggs(oneatatimeifthereareseveral)intothebuttermixtureuntilwellblended.Addextracts,ifusing,afterthelastegghasbeenincorporated.5. Combine the dry ingredients with the butter mixture. Stir just until all traces of the flour mixture disappear—overworkingthedoughsometimesresultsinatoughercookie.6. Fold in the remaining ingredients, suchasnuts,dried fruit, candybits, or chocolate chips,until incorporated.Likeotheringredients,chocolatechips(shownabove)arebestwhenusedatroomtemperature.

7.Droproundedspoonfulsofdoughatequaldistancesonabakingsheetlinedwithparchmentoranonstickbakingmat(suchasSilpat);amountsandspacingvary fromrecipe torecipe.Bakeuntilgoldenbrown,rotating thesheethalfwaythroughbakingforevencoloring.Removethecookiesandparchmentfromthebakingsheet,andtransfertowirerackstocool.

TIPSFORSUCCESS

Beforedroppingdough,makesureit’sslightlyfirm.Ifit’stoosoftandstickytodropeasilyfromaspoon,chillitbriefly.Asanalternativetotwotablespoons,useanicecreamscoopforquickworkandevenresults.Besuretousethescoopsizetherecipecallsfor—ifit’sspecifiedbyvolume,measureitscapacitywithwater.

Toensurecookiesremainseparateandnicelyshaped,followtheguidelinesgiveninarecipeforspacingmoundsofdoughonthebakingsheet.Twoinchesusuallywillkeepthemapart;butter-heavydoughsandthosewithlittleleavenersometimesneedmorespace.Cooldropcookiesonsheetsforaminuteortwotoset,thenspaceapartslightlyonwireracks.Thispreventsthecookiesfromstickingtooneanother.Youcanfreezeunbakedmoundsofcookiedoughonbakingsheets,thentransferthemoundstoresealablefreezerbagsorairtightcontainersandreturntothefreezerforuptoonemonth.Bakeaccordingtorecipeinstructions.

1.RULERUseacleanwoodenorplastic12-inchrulerforaccuratemeasurementsofcookiesandtocheckspacingbetweendoughonsheets.

2.ROLLINGPINTorolloutcookiedoughevenlybeforecuttingorshaping,chooseapinthat ismadeof smoothwood and is slightly heavy,with orwithout ahandle.

3.BENCHSCRAPERAmetalorplasticscraperishelpfulforlooseningandcleaningscrapsofdough from work surfaces and scoring certain cookies, such asshortbread. It’s also helpful for transferring chopped nuts, fruit, orchocolatefromacuttingboardintoabowl.

4.SHAPEDCOOKIECUTTERCookiecutterscomeinalmosteveryimaginableshapeandsize,andpartof the fun of making cookies is finding ones that appeal to you. Dipcutterslightlyinflourtopreventdoughfromsticking.

5.ICECREAMSCOOPAvailable in graduated sizes, ice cream scoops are used to accuratelymeasureoutsmallamountsofdensedough,suchasthatusedfordropcookies.Chooseonewithareleasemechanism,forconvenience.

6.BRUSHESUseadrybristlebrushtocleanexcessflourfromrolled-outdoughandfromworksurfaces.A1-to1½-inchbrushisusedforbrushingliquidsoncookie surfaces and buttering pans. Always store brushes separately—dry,liquid,andbutter—andlabelthemaccordingtotheiruse.

7.NESTINGCUTTERSNesting cutters work particularly well when you need to cut out thecenterfromalargercookieofthesameshapeorwanttocreateamotif.

Transformingdoughintofestiveshapesonlylookslikemagic.Master the art of scooping and smoothing, and your cookieswill be as pretty as they are delicious. Forming the variousshapespresentsadelightfulquandary:whichonetomakefirst?Inanycase,startbymakingabasicroundball.

1.Itiseasiesttoshapethefirstballsofdoughwithasmallicecreamscoop.Cookiesbakemoreevenlywhentheyarethesamesize,andthismethodensuresuniformity.2.Tocreatesmoothspheres,lightlyrollthedoughbetweenyourpalms.Thenthealmostperfectlyroundeddoughwillbereadyformore-detailedshaping.3.Forthumbprints,usethelightlyflouredhandleofawoodenspoontomakesame-sizeindentations—yourthumbswillworkequallywell.4.Forcrescentshapes,rollthedoughintologswithyourhands.Pinchcornerswithyourthumbandindexfinger;gentlybringtheendsofthelogsintoahalfcircletomakethecurvedshapes.

TIPSFORSUCCESS

Warmpalmscancausebutter-richdoughtomelt.Keepabowlofice

waternearby.Ifdoughgetstoosoft,diphandsinthecoldliquid,drythem,andcontinueshaping.Tostoredoughballs,placethemonabakingsheetinthefreezeruntilfrozen;thentransfertoaresealablebag.Thaw,shape,andbakelateraccordingtorecipeinstructions.

Firstshapedandthenbaked,thesefivedifferentformsaddvarietytoanyboxofcookies.1.Presstherimofaglassdownondoughtomakeadisk.2.Athumbprintcreatesadimplethatcanbefilledwithmeltedchocolateorjam.3.Forsparkle,rolltheballinsugarbeforeplacingonbakingsheets.

4.Foracrescentorhornshape,rolldoughbetweenpalmstoformarope,thenbenditandpinchedges.Formpretzelsandtwiststhesameway.5.Createridgesbypressingforktinesintothedough.Makeasecondimpressionatarightangletothefirst,tocreateacrosshatchpattern.

Whenmakingmultiplebatches,iceboxcookiesareideal:Formthedoughintologs,andthenchill,cut,andbakeasyoudesire—orstoreforlater.

1.Startbyformingthedoughintoaroughlogshapeonasheetofparchmentpaper.Placethedoughslightlyoffcenter,towardoneendoftheparchment.Foldtheparchmentpaperoverthedough.2.Pushwitharulertomoldthewrappeddoughintoanarrowcylinderaboutthediameterofapaper-toweltube(about1½inches).Presshardtoremoveairpocketsandtokeepthecylinderofdougheven.3.Sliptheparchment-wrappedrolleddoughintoanemptypaper-toweltubetomaintainitsshapeasitchills.Refrigerateatleast3hours,untilveryfirm.Storeintherefrigeratororfreezer,ifdesired.

4.Whenreadytobake,rollthethoroughlychilleddoughbackandforthinabakingpansprinkledwithsandingsugaroranotherflavorfulcoating,suchaschoppednuts,cocoa,candiedfruit,orcandiedginger.5.Slicetherefrigeratedorfrozenlogs,andbakethecookiesasyouneed—orjustwant—them.Slicetheminto¼-to½-inch-thickrounds,dependingontherecipe.

TIPSFORSUCCESS

Usecoldhandstoformthedoughintoaroughlog.Topreventiceboxcookiesfromflatteningononeside,rolldoughlogsonahardsurfaceseveraltimesduringthechillingprocess.Dothesameaftercuttingeveryhandfulofslices.Evenasingletypeofdoughcanbecomemanykindsofcookies.Rolllogsinchoppednuts,sandingsugar,orcandiedfruitforcookieswithcrunchyorchewyedges.Brushtheperimeteroflogswith

waterfirst,tohelpthecoatingadheretothedough.Iceboxcookiescanbecutwhilestillfrozen.Usealong,sharpslicingknifeforprecision.Prepareseveraltypesofdoughandkeeptheminyourfreezerforupto1month.Sliceandbakeawholelog,orcutafewslicesfromdifferentlogsforanassortment,returningunbakeddoughtothefreezer.

Beautifullyrolledandcutcookiesareextraspecial.Justafewbasic techniques guarantee professional-looking results everytime. Once the dough is prepared, chill it in the refrigeratoruntil firm,at least1hour.Formostrecipes,dividethedoughinhalfbeforerolling,foreasierhandling.TIPSFORSUCCESS

Totestchilleddoughtoseeifit’sreadyforrolling,pressitwithyourfinger;ifitpresseseasily,itisn’tchilledenough.Pressingafingerintowell-chilleddoughwillbarelyleaveanindentation.Avoidpressinghardwhenrollingoverdoughedges,asthiswillthinthem.Useonlytheamountofflouryouneedtoreducesticking,sincethedoughwillincorporatetheflour;toomuchaddedflourcantoughenthecookies.Foreasyrelease,dipcookiecuttersinflourbeforecutting.Whenmovingshapes,pullscrapsawaysoyoucanmaneuverthespatulawithoutdamagingedges.Linebakingsheetswithparchmentorhaveanonstickbakingmat(suchasSilpat)readybeforeyoubeginsoyoucantransfershapesassoonastheyarecut.Placebakingsheetsholdingcutcookiesintherefrigeratoruntildoughfirmsup.Reducechillingtimebyusingthefreezerinstead.

1.Beforechilling,wrapeachhalflooselyinplasticwrap;rollonceortwicetofillgapsandformaneven,flatpackage.Thisreduceschillingtimeandhelpsdoughtorolloutmoreeasily.2.Rolloutthechilleddoughonparchmentpaper,keepingtherollingpinandtheparchmentunderthedoughdustedwith flour toprevent sticking.Place the rollingpin in the centerof thedough, and roll doughout toward the edges;decreasepressureatedges.Repeatprocessuntildoughreachesdesiredthickness.3.Frequently,usealongmetaloffsetspatulatoloosenthedoughfromthesurfacesoitrollsfreely;dustwithmoreflourasneeded.Keepacleanwidebrushonhandtoperiodicallyremoveexcessflourfromyourworksurfaceandthedough.

4.Cutcookieshapesfromtheoutsideedgesofthedoughintothecenter,arrangingcookiecuttersasclosetogetheraspossibletominimizescraps.Chillscraps,reroll,andcutagain.5. Soft cookiedough (above right) loses its shapewhenmoved; to retaincrispcutedges, refrigeratedoughuntil firm(aboveleft)beforebaking.

1.TIMERCookies,whichusuallybakequicklyandaremadeinbatches,requireaclosewatch.Atimerhelpsyoutomonitortheirprogress.

2.CAKEPANSRoundcakepansworkwellwhenmakingshortbreadwedges;thedoughisbaked,removedfromthepan,andthencut.Aspringformpancanalsobeused,andmakesforeasierrelease.

3.PARCHMENTPAPERWhen placed in the oven, parchment will not burn. It is used to linebaking sheets to prevent cookies from sticking and does not requiregreasing. Do not substitute waxed paper for parchment when liningsheetsandpans.

4.LARGEOFFSETMETALSPATULAThe angled design and length of this tool make it indispensable forreleasingrolled-outdoughfromaworksurface.

5.LARGEFLATSPATULAAflatspatulaisusedsimilarlytoanoffsetspatulaandisalsohelpfulinlifting rolled-out dough onto baking sheets, and removing large flatcookies,likegrahamcrackers,fromabakingsheet.

6.METALSPATULAA wide, thin-edged spatula slides easily under just-baked cookies totransfer them to cooling racks. It’s also handy for removing cut barcookiesandsquaresfromabakingpan.

7.NONSTICKBAKINGMATThese mats, which are used sometimes instead of parchment to linebakingsheets,arewashable,reusable,andmadeofheat-resistantsilicone.

8.FLATBAKINGSHEET

Heavy-duty,shinyaluminumisbestforevenbaking,anditwillnotcurlorwarp.Sheetshavealipontheshortsidesforeasygripping,andtheflat edges allow you to slide cookies off parchment or a nonstickmatwithoutdisturbingtheirshapes.

9.RIMMEDBAKINGSHEETLikeflatbakingsheets,rimmedsheetsarebestwhenmadefromheavy-duty, shiny aluminum. The rims are useful when you aremaking barcookies.

10.THERMOMETEROne of the home baker’s most invaluable tools, an oven thermometerwillchecktheaccuracyofyouroventemperature.

11.COOLINGRACKMostoftenmadeofheavy-dutywire,coolingracksallowairtocirculatearoundcookiesaftertheyareremovedfromtheoven.

12.SMALLSPATULASUsedmostlyinthesamewayaslargespatulas,thesmalleronesarealsohandyforspreadingicingontosmallcookiesfordecorating.

1.WOODENSKEWERSThesearehandyfordrawingoutweticingincontrastingcolorstocreatedesigns,andareeasiertogripthantoothpicks.

2.DRAGÉESUse these tiny, round, hard candies, which are usually silver or gold,onlyasdecoration,notonanycookiesyouplantoeat.

3.TWEEZERSThere is no better tool for putting tiny nonpareils and dragées in aspecificplace.

4.SPRINKLESCandybits add texture and color to cookies. Sprinkle over icingwhilestillwet.

5.NARROWPASTRYBRUSHUse thebristles togentlybrushawaystray sugarcrystals fromcookiesafterflocking.

6.SANDINGSUGARCrystal sugar is available in a range of colors and grains, from fine tocoarse;eachwillgiveadifferentsparklingeffect.

7.SMALLOFFSETSPATULAThisangledtool’sflatsurfaceisperfectforspreadingandsmoothingouticing.

8.COLORINGANDNONPAREILSLiquid gel, gel-paste, and powdered food coloring add hues to icing;whitenonpareilsprovidecontrast.

9.ROUNDTOOTHPICKSIf you don’t have skewers, use these for drawing out wet icing. Alsoperfectformixingcolorintosmallbatchesoficing,forcookie-decorating

details.

10.PASTRYBAGForeasyhandling,lookforpastrybagsthatareflexibleandlightweight.A few plain round tips will handlemost piping jobs for cookies. Anddon’tforgetasetofplasticcouplers,toholdtipssecurelyinplace.

Equipyourselfwithpastrybags,pipingtips,andtoothpicks—plusfresh-bakedcookiesandicing—andthenfollowourstep-by-stepinstructionstoapplythefinishingtouches.TIPSFORSUCCESS

RoyalIcingisperfectfordecoratingcookies.Amixtureofconfectioners’sugar,meringuepowder,andwater,ithardensasitdries,makingitexcellentfordecorationsthatwon’tsmudgeorsmear.RoyalIcingcanbemixedthinorthick;athinnerconsistencyisgoodformakingaflatbackground(calledfloodwork),whilethickericingisbestforpipingdesigns.Thintheicingasneededbyaddingmorewater;tothickenit,addmoreconfectioners’sugarormeringuepowder.Totinticing,usegel-paste,liquid,orpowderedfoodcoloring.Weprefergel-paste,whichismoreconcentratedthanliquid.Additadabatatimewithatoothpick,usinganewtoothpickeachtime,andblendthecolorwellbeforeaddingmore.Itmighttakesomeexperimentationtogetthehueyouwant.Don’tfretifyourfirstdecorationsarelessthanperfectlooking.Youcanalwayshidemessysquiggleswithwell-placeddots,stripes,orotherdetails.Andremember,evenyourmistakeswillbedelicious.

1.Attachatiptoapastrybagfittedwithacoupler.Formacuffwiththetop3inchesofthebag.Setadamppapertowelinaglass;placetheemptypastrybaguprightintheglass.Spoonicingintothebaguntilitistwo-thirdsfull;cinchwitharubberbandsotheicingwon’tseepoutatthetop.

2.Outlinehalfacookieusinga#2tip.Rotatethecookieabout180degrees,andthenpipetheotherhalf.Lettheicingset for 5 to 10 minutes. Using a #5 tip, draw several zigzags across the entire surface of the cookie (this is calledflooding).3.Spreadicingevenlyoverthecookiewithasmalloffsetspatula.Allowtheicingtodryovernight.StoreunusedRoyalIcinginanairtightcontaineratroomtemperature(aslongasit’smadewithmeringuepowder).Whenreadytodecorate,usea#2tiptopipeyourdesign.

4.Tocreateamotif,pipedesignswithRoyalIcinginacontrastingcoloroneachcookie,startingat thetop.Tomakeleavessuchasthoseshownhere,applypressuretothepastrybagtomakealeaf’sbase,andletuponthepressureasyoumovetowardthetip.Staggerleavesalongthestem.Ifyouwanttoapplysilverdragées,dosobeforetheicinghardens.5.Havereadyabowlofsandingsugar.Whiletheicingiswet,holdthecookieoveracleanpapertowel;sprinkleliberallywithsugar(thisiscalledflocking).Letsitfor5minutesbeforeshakingoffexcesssugar.Letdrycompletely,forseveralhours,beforegentlyremovingstraycrystalswithasoftpastrybrush.Shakethesugarfromthepapertowelbackintothebowltoreuse.6.Oncedecorated,allowcookiestodryinasinglelayerovernight.Arrangecookiesinlayersinanairtightcontaineratroomtemperature,separatedbysheetsofparchmentpaper.Don’tcrowdcookies,ortheymightbumptogetherandbreak.Decoratedcutoutswillkeepforabout1week.

Even the simplestwrapping reinforces the heartfeltnatureofahome-bakedgift.Manyofthematerialsformakingcookiepackages areprobably inyourhomealready: stripsof ribbonor baker’s twine can work wonders when tied around acellophane bag, and a bit of decorative paper transforms anordinary box into a charming container. With a little morecrafting and a fewmorematerials, an oatmeal carton can berecycledintoaregalgiftdrum.Sizeupthepackagingpotentialofotherboxes,tins,patternedpapers,andnotions,andbesuretolinecontainerswithparchmentorwaxedpaperbeforefillingwith cookies. Above all, allow cookies to cool completelybefore you pack them; any trapped steamwill make cookiessoggy.Happily,thewarmspiritofthegiverwillremainwhenthepresentreachesitsdestination.

HOSTESSGIFTSDividingbambooorpapertrayscreatesawaytocarryamedleyofflavorstoaholidaypartyoropenhouse.Alinerandtwotent-foldedcorrugatedpaperskeepcookiesfromlookingortastingjumbled.Slipthetrayintoaself-sealingcellophaneenvelopeandgiveitagifttag.

SOMETHINGFOREVERYONE Amixed tin is a guaranteed crowd-pleaser. Line the bottom and sides of a square orrectangular airtight tin with corrugated paper and fold pieces in half for dividers. For this assortment, we wrappeddelicatemacaroonsinpolka-dottedtissuepaper(topleft),bufferedsugar-toppedteacookies incorrugatedpapertubes(middleleft),protectedtwotypesofbuttercookieswithaccordion-foldsofredpaper(bottom),andtiedastackofcracklychocolatecookieswithbaker’stwine(middleright).

COOKIEDRUMSHere’sarecyclingprojectinthemostfestivespirit:Afterusingthecontentsofanoatmealcontainertomakecookies,decoratetheboxestopackagethebakedgoods.Wegiveinstructionsformakingtwodrumsoutofeachcontainer;tomakelargerdrums,skipthepartaboutcuttingtheboxinhalfcrosswise.

HOWTOMAKEDRUMSYou’llneedameasuring tape,acylindricaloatmealcontainer,autilityknife, scissors,heavywhitepaper,sprayadhesive,apencil,goldpaper,decorativefabric(suchassatinorsilk),aruler,vellum,ahot-gluegun,goldcording,andribbon.1.Cutboxinhalfcrosswisewiththeutilityknife.Measurethecircumferenceandheightofthebox.Cutastripofheavywhitepapertothosedimensions.Fixthepapertothecontainerwithsprayadhesive.Cutadiskofgoldpapertocoverthebottomofcontainer(foracontainermadefromtheupperhalf,thelidservesasthebottom);attachwithsprayadhesive.Cutalengthoffabrictotheheightandcircumferenceofcontainer.Beforeaffixing,markitwherethecordzigzagswillattach:Dividethefabric’slengthby10,andmakeasmalltickwithapencilateachofthesepointsalongonesideofthestrip.On theoppositeedge,makepencil ticksmidwaybetweeneachpairof the first10, to formazigzag.Attach thefabric—markedsideout—tothecontainerwithsprayadhesive.2. Cut a vellum disk about¼ inch wider than themouth of the drum.Make small cuts around the disk at regularintervalssotheoverhangwillfoldneatly.Fillthedrumwithcookies.Coverthemouthwiththevellumdisk;attachtabstothedrumwithagluegun.3.Carefullyruncordinginazig-zagaroundthedrum,hot-gluingitateachtickmark.Wrapribbonaroundthetopandbottomofthedrum,coveringzigzagends.

DOUBLEDUTYLovinglypreparedcookiesdeservepackagingthatbefitstheirworth.Liddedornot,kitchenmoldsmakeattractive gift containers, and theywill serve the recipientwell long after the cookies are eaten.Brownmoiré ribbonadornsaliddedpuddingmold;coloredwaxedpapersecuredwithbookbinder’stapecoversalidlessmold(opposite).Anicecreammold(above left) filledwithscallop-edgedsugarcookies isdressedupwithawidebandofmilitaryribbon;fabricglueisusedtoattachgoldrickrackjustbelowtherim.Tied, thegauzysilverribbonholdsthecookies inplace.Heavy-dutysquarecakepans(aboveright)havenotchedcorners,whichareperfectforsecuringthecordingandrickrackthatcrisscrossovertheparchment-paperlids.

RECIPESFORSUCCESS A collection of holiday recipes, accompanied by a sweet sample (left), is a gift thatwill beappreciatedforyears.Thecheerypresentationaddstoitsappeal.Tomakeonebooklet(above),covertheexteriorofablank greeting card with patterned wrapping paper using a glue stick. Remove the flap from an envelope that willaccommodate3by5-inchrecipecards.Gluethefrontoftheenvelopetotheinnerright-handsideofthegreetingcard.Stuff the envelopewith recipe cards,printedbyhandorona computer. Finishbyaffixinga label to the frontof thebooklet.

STACKINGUPNICELYJusttherightshapeformailing(orhand-delivering)cookies,bright-coloredcardboardtubeslookevenmore fetchingwhen outfitted in red andwhite (opposite). Choose sturdy cookies, and gently but securelywrapdecorativetissuepaperaroundthembeforeslippingthemintothetube.Toaddstripes,cutstripsofadhesivepaperindifferentwidthswithautilityknifeandastraightedge(right);usingagluestick,adhere themtobrightmailing tubesfromoffice-supplystores.

CATCHAGLIMPSETempteveryonewithapeekattheirgifts.Lookforwindowedboxesinarangeofsizesatbaking-andkitchen-supplystores(above).Tomakewindowsonplainboxes(left), firstdisassembletheboxes.Withapencilandaruler,oratemplate,drawanoval,acircle,asquare,orarectangleonthetoppaneloftheinsideofthebox.Cutitoutwithautilityknife.(Usethesamemethodtoaddwindowstothesides,ifyoulike.)Cutoutcellophaneforthewindowsand add it insidewith double-sided tape. Reassemble the box using double-sided tape. Before packing them, line theboxeswithcolorfulglassine.Embellishtheboxeswithribbon,yarn,orbaker’stwine,andaddgifttagsoradhesivelabels.

PRETTY LITTLE BOXES Ordinary jewelry boxes make lovely receptacles for small batches of cookies, especially onValentine’sDay.We lineda longslenderbraceletboxwith red linen trimmedwith scalloping shears, then topped theliner with a half dozen mini cookies. A pink heart-shaped doily, secured with a knotted piece of waxed red twine,completestheendearingpackage.

THEWHOLELOTBarcookiesareeasytomake,andtheystayfresherlongerwhendeliveredintheoriginalbakingdish.Afterthepanholdingabatchofbarshascooled,coverthesideswithacombinationofwideandverynarrowgrosgrainribbon.Next,placeasheetofglassinepaperontop.Orwrapapan,suchasan8-inchsquarealuminumonecontainingbrownies,withanuncomplicatedorigami-stylefold(seeinstructionsbelow).

HOWTOMAKEORIGAMIFOLD1.Centerpanoncoloredwaxpaper.Foldbothsidesoverpan.2.Onends,foldoutercorners in (aswith giftwrapping). 3. Join tapered ends over pan’s center. Fold edges over twice.Wrapwide ribbonaroundpacket,andstaple.Punchahole,andaddthinribbonandatag.

ONEATATIMEThinkoutsidetheboxandplaceasingleoversizecookieinaCDenvelopefromamusicoroffice-supply

store.Wrapthecookieinglassinefirst,andslipitintothepackage;thensecurewithribbonorcord,sealwithalabel,andmarkwiththerecipient’sname.

TINFULLOFTREATSFillanoversizetintobrimmingwithabatchofcookiesforawholefamilyoragroupoffriendsatwork.Linethetinwithcoloredcorrugatedpapercuttoitscircumference.Wematchedthespiralpinwheelcookieswiththistin’sswirlypatternforaplayfulpresentation,butanysturdyvesselwilldo.

BYTHEDOZENAboxofspritzwreathsfestoonedwithtinyribbonbowsinanarrayofsimilarshadesmakesaperfectgiftforatree-trimmingparty.Welinedashallownecklaceboxfromajewelrysupplystorewithtexturedpapertoholdasinglelayerofwreaths.

SHOWINGOFFClearacetateboxesandcylindersinassortedshapesandsizesholdsinglevarietiesofamedleyofcookies(top to bottom, left to right): Fruit and Nut Cookies, Cornmeal Thyme Cookies, Chocolate-Almond-Marsala Cookies,Lemon–Poppy Seed Crisps, Candy-Stripe Cookie Sticks, Mini Black-and-White Cookies, and Coconut Cream–FilledCookies.

INGREDIENTS

CHOCOLATE,SUGARS,CANDY,ANDTOPPINGSRoyalPacificFoods800-551-5284www.gingerpeople.com

SweetCelebrations800-328-6722www.sweetc.com

SweetLife212-598-0092www.sweetlifeny.com

DRIEDFRUITSANDNUTSA.L.Bazzini212-334-1280www.bazzininuts.com

Russ&Daughters800-787-7229or212-475-4880www.russanddaughters.com

SPICESANDEXTRACTSAdriana’sCaravan800-316-0820or617-649-4749www.adrianascaravan.com

Kalustyan’s212-685-3451

www.kalustyans.com

EQUIPMENTBridgeKitchenware800-274-3435or212-688-4220www.bridgekitchenware.com

BroadwayPanhandler866-266-5925or212-966-3434www.broadwaypanhandler.com

CandylandCrafts877-487-4289www.candylandcrafts.com

CopperGifts620-421-0654www.coppergifts.com

RobertsEuropeanImports(forbratseliiron)800-968-2517www.shopswiss.com

Sugarcraft513-896-7089www.sugarcraft.com

Williams-Sonoma800-541-2233www.williams-sonoma.com

PACKAGINGSUPPLIESTheContainerStore800-786-7315www.containerstore.com

GlerupReverePackaging

866-747-6871www.glerup.com

IndependentCanCo.410-272-0090www.independentcan.com

Kate’sPaperie800-809-9880www.katespaperie.com

MasterstrokeCanada866-249-7677www.masterstrokecanada.com

NewYorkCake&BakingDistributor800-942-2539or212-675-2253www.nycake.com

PaperPresentation800-727-3701or212-463-7035www.paperpresentation.com

UlineShippingSupplies800-295-5510www.uline.com

AllphotographsbyVICTORSCHRAGERexcept:

ANTONISACHILLEOS2.6(left),5.2(right)

SANGAN2.2(right),2.3(left),2.9(right),3.1,5.3,7.3,7.5(left)

CHRISTOPHERBAKERbm1.9(bottomright)

JUSTINBERNHAUT3.5(right),5.4,7.9(right)

ANITACALERO3.4

BEATRIZDACOSTA2.5

DANAGALLAGHER2.1(left),3.7,5.5

GENTL&HYERS3.2(right),6.3(left),7.8,bm2.1,bm2.2

LISAHUBBARD 2.4 (right), 6.1 (right), 6.5 (right), 7.10, bm2.5 (toprightandleft)

RICHARD GERHARD JUNG bm1.1, bm1.2–bm1.3, bm1.4–bm1.5,bm1.6,bm1.7,bm1.8,bm1.10(topleft)

JOHNNYMILLERtoc.1.1

NGOCMINHNGO1.1(inset)

CONPOULOS4.1,7.1,7.2,7.4,7.6

MARIAROBLEDO6.2,bm2.3,bm2.4

DEIDREROONEY5.1

MATTHEWSEPTIMUSbm1.11(allexcepttopleftandbottomright)

ANNAWILLIAMS2.7,2.8,3.3(left),3.6,6.4(right),7.7(left)

AlfajoresdeDulcedeLecheAlmond(s)AmarettiCrispsBacideDamaBiscuits,WholemealBlueberryBonanzaBarsCherryBiscotti-Chocolate-MarsalaCookies-CoconutGranolaDateTrianglesHornsLacyNutCookiesLebkuchenMacaroonsMexicanWeddingCookiesRaspberryBlondiesRaspberryHoneyFinanciersSandTartsSarahBernhardtCookiesSpiceWafers

AmarettiCrispsAniseDropsANZACBiscuitsApple-CherryCrumbleBarsApplesauceOatmealCookies,IcedApricot(s)FruitandNutCookies-LemonSandwichesWindows

BacideDamaBakingpowderBakingsodaBanana-WalnutChocolate-ChunkCookiesBarsApple-CherryCrumbleApricotWindowsBlueberryBonanzaBrown-ButterToffeeBlondiesButterscotch-CashewBlondiesChocolateCherryCrumbChocolate-GingerBrowniesCoconutSwirlBrowniesCreamCheeseSwirlBlondiesDoubleChocolateBrowniesFigGingerbread–WhiteChocolateBlondiesGingerCheesecakeIcedHermitsKeyLimeLemonSquaresMacadamia-MapleStickyOatmeal,withDatesandWalnutsPeanutButterandJellyPeanutButterSwirlBrowniesPear,Pistachio,andGingerBlondiesPecanRaisinRaspberryAlmondBlondiesRockyLedgeRugelachFingersTruffleBrowniesTurtleBrowniesWhole-WheatDateBiscochitosBiscottiCherryAlmond

ChocolatePistachioCranberry-PistachioCornmealBiscuitSandwichCookiesBlack-and-WhiteCookies,MiniBlackPepper–ChocolateCookiesPfeffernüssenBlondiesBrown-ButterToffeeButterscotch-CashewCreamCheeseSwirlGingerbread–WhiteChocolateMagicPear,Pistachio,andGingerRaspberryAlmondBlueberryBonanzaBarsBourbonCurrantCookiesBrandyPruneRugelachSnapsBratseliBrown-ButterToffeeBlondiesBrowniesChocolate-GingerCoconutSwirlDoubleChocolatePeanutButterSwirlTruffleTurtleButterButterCookieSandwicheswithChestnutCreamButteredRumMeltawaysButterscotch-CashewBlondiesRockyLedgeBarsButterTwistsButteryPecanRounds

CakeyandtenderBrown-ButterToffeeBlondiesCakeyChocolateChipCookiesCarrotCakeCookiesChocolateWafflesFresh-PeachDropCookiesGingerbread–WhiteChocolateBlondiesLebkuchenLemonMadeleinesMiniBlack-and-WhiteCookiesOatmealBarswithDatesandWalnutsOrange-CardamomMadeleinesPeanutButterWhoopiePiesPear,Pistachio,andGingerBlondiesPumpkinCookieswithBrown-ButterIcingRaspberryAlmondBlondiesRaspberryHoneyFinanciersSurpriseCookies

Candy-StripeCookieSticksCappuccino-ChocolateBitesCaramelcandycubesCashewCaramelCookiesRockyLedgeBars

CardamomCrackers,SweetCardamom-OrangeMadeleinesCarrotCakeCookiesCashew-ButterscotchBlondiesCashewCaramelCookiesCassisCrispsCheese,cream.SeeCreamCheeseCherry(ies)AlmondBiscotti-AppleCrumbleBarsChocolateCrumbBarsFilling,PecanLinzerCookieswithMagicBlondies

Sour,DarkChocolateCookieswithStripedIceboxCookiesTuilesChestnutCream,ButterCookieSandwicheswithChocolate.SeealsoWhiteChocolate-Almond-MarsalaCookiesBacideDamaBiscuitSandwichCookies–BlackPepperCookiesButterCookieSandwicheswithChestnutCream-CappuccinoBitesCharmsCherryCrumbBarsChipCookies,CakeyChipCookies,SoftandChewyChipCookies,ThinandCrispChipCookiesforPassoverChip–PeanutButterOatmealCookies-ChunkBanana-WalnutCookiesChunkMacaroonsCigarettesRussesCocoaShortbreadDiamondsCoconutSwirlBrowniesCookieCutoutsCookies,Grammy’sCracklesDark,CookieswithSourCherriesDouble,BrowniesDouble,CoconutCookiesDulcedeLecheBatCookiesFilling,PeppermintMeringueSandwicheswithGingerbreadCookies,Chewy-GingerBrownies-GingerLeavesandAcornsIceboxSpiralsandBull’s-EyesMacaroonsMagicBlondies

MaltSandwichesMeringuesMilk-,CookiesMiniBlack-and-WhiteCookiesMintSandwichesMochaShortbreadWedgesNePlusUltraCookies-Orange-EspressoThinsPeanut,andCinnamonCookies,ChunkyPeanutButterSwirlBrowniesPeanutButterWhoopiePiesPistachioBiscottiPistachioCookiesPretzelsRockyLedgeBarsRugelachFingersRumBallsSandwichesSandwiches,Cream-FilledSarahBernhardtCookies-StrawberryThumbprintsSugarCookies,GiantSurpriseCookiesThumbprintsTruffleBrowniesTurtleBrowniesWaffles

ChruscikiLeavesChunkyandnuttyBanana-WalnutChocolate-ChunkCookiesBlueberryBonanzaBarsChocolateChipCookiesforPassoverChunkyPeanut,Chocolate,andCinnamonCookiesDoubleChocolateCoconutCookiesFruitandNutCookiesMacadamia-MapleStickyBarsMagicBlondies

NePlusUltraCookiesPeanutButterCookiesPineNutCookiesRockyLedgeBarsTurtleBrowniesWhiteChocolate–ChunkCookies

CigarettesRussesCinnamonPeanut,andChocolateCookies,ChunkySnickerdoodles

CitrusCornmealShortbreadCoconut-AlmondGranolaANZACBiscuitsBiscuitsChocolateCherryCrumbBarsChocolateChunkMacaroonsChocolateMacaroonsCookieswithPassion-FruitCurd–CreamCheesePinwheelsCream-FilledMacaroonsDoubleChocolateCookiesFruitandNutCookiesMacadamiaShortbreadMacaroonsMagicBlondiesRumRaisinShortbreadSweetCardamomCrackersSwirlBrowniesWhiteChocolate–ChunkCookies

Coffee.SeeEspressoCornmealApricotWindowsBiscotti,Cranberry-PistachioItalianPolentaCookiesShortbread,CitrusStripedIceboxCookies

ThymeCookiesCranberry(ies)Dried-,ShortbreadHeartsMagicBlondies-PistachioCornmealBiscottiCreamCheeseChocolate-StrawberryThumbprints–CoconutPinwheelsFrostingGingerCheesecakeBars–LemonBowsLemonTassiesPruneRugelachRugelachFingersSwirlBlondies–WalnutCookiesCrispandcrunchyAlmondSpiceWafersANZACBiscuitsBiscochitosBiscuitSandwichCookiesButterTwistsCassisCrispsChocolate–BlackPepperCookiesChocolateCookieCutoutsChocolate-GingerLeavesandAcornsChocolate-Orange-EspressoThinsChocolatePistachioBiscottiChocolatePretzelsChocolateSandwichesChruscikiLeavesCoconutBiscuitsEarlGreyTeaCookiesGingerbreadSnowflakesHazelnutJamThumbprintsHomemadeGrahamCrackersLemon–PoppySeedCrisps

LimeFlowersPeanutButter–ChocolateChipOatmealCookiesStainedGlassTreesStripedIceboxCookiesSugarCookieCutoutsSweetCardamomCrackersThinandCrispChocolateChipCookiesUmbrellaSugarCookiesCrumblyandsandyAlmondHornsApple-CherryCrumbleBarsBourbonCurrantCookiesButteredRumMeltawaysCappuccino-ChocolateBitesCherryAlmondBiscottiChocolate-Almond-MarsalaCookiesChocolateCharmsCitrusCornmealShortbreadClassicShortbreadCocoaShortbreadDiamondsCoconutMacadamiaShortbreadCranberry-PistachioCornmealBiscottiCreamCheese–LemonBowsCreamCheese–WalnutCookiesDried-CranberryShortbreadHeartsGiantChocolateSugarCookiesHazelnutOrangeShortbreadIceboxSpiralsandBull’s-EyesItalianPolentaCookiesLemon-ApricotSandwichesLimeMeltawaysMaple-PecanShortbreadMexicanWeddingCookiesMochaShortbreadWedgesPecanLinzerCookieswithCherryFillingPecanLogsPecanMandelbrot

PfeffernüssenRosemaryButterCookiesRumRaisinShortbreadSandTartsSpringerleVanilla-BeanSpritzWreathsVanillaMaltedCookiesWholemealAlmondBiscuits

Curd,Passion-FruitCurrant(s)BourbonCookiesCornmealThymeCookiesRugelachFingersRumRaisinShortbread

Date(s)Bars,Whole-WheatFruitandNutCookiesLebkuchenTrianglesandWalnuts,OatmealBarswith

DulcedeLecheDulcedeLecheBatCookies

EarlGreyTeaCookiesEggsEspressoCappuccino-ChocolateBitesChocolate–BlackPepperCookies-Chocolate-OrangeThinsMochaShortbreadWedges

Extracts

FigBarsFigPinwheelsFinanciers,RaspberryHoneyFlorentines,Honey

FlourFortuneCookiesFrosting,CreamCheeseFrosting,Seven-MinuteFruit.SeealsoFruitjam;specificfruitsandNutCookies

FruitjamApricotWindowsBlueberryBonanzaBarsCoconut–CreamCheesePinwheelsGingersnap-RaspberrySandwichesHazelnutJamThumbprintsLebkuchenLemon-ApricotSandwichesMeringuePorcupinesPeanutButterandJellyBarsPecanLinzerCookieswithCherryFillingStripedIceboxCookies

GingerCheesecakeBarsChewyChocolateGingerbreadCookies-ChocolateBrownies-ChocolateLeavesandAcornsGingerbreadSnowflakesGingerbread–WhiteChocolateBlondiesGingersnapPalmiersGingersnap-RaspberrySandwichesIcedHermitsLebkuchenMacadamia-MapleStickyBarsPear,andPistachioBlondies

GingerbreadCookies,ChewyChocolateSnowflakes–WhiteChocolateBlondies

GingersnapPalmiers

Gingersnap-RaspberrySandwichesGrahamCrackers,HomemadeGranolaAlmond-CoconutBlueberryBonanzaBars

Hazelnut(s)CookiesJamThumbprintsLacyNutCookiesLebkuchenOrangeShortbreadtoastingandskinning

Hermits,IcedHoneyFlorentines

Iceboxcookies,preparingIceboxCookies,StripedIceboxSpiralsandBull’s-EyesIcedOatmealApplesauceCookiesIcing,RoyalIcing,Royal,Small-BatchIngredientsbakingpowderbakingsodabuttercoloringandnonpareilsfordecoratingdragéeseggsextractsfloursaltsandingsugarsprinklessugar

ItalianPolentaCookies

Langues-de-ChatLebkuchenLemon-ApricotSandwiches–CreamCheeseBowsDrops,PistachioLebkuchenMadeleines–PoppySeedCrispsSquaresTassies

LightanddelicateAmarettiCrispsBrandySnapsBratseliButteryPecanRoundsCandy-StripeCookieSticksCherryTuilesChocolateMeringuesCigarettesRussesCoconutCookieswithPassion-FruitCurdFortuneCookiesGingersnapPalmiersHazelnutCookiesHoneyFlorentinesLacyNutCookiesLangues-de-ChatMeringuePorcupinesPeanutCrispsPeppermintMeringueSandwicheswithChocolateFillingPistachioTuilesSesameCookiesTuileLeaves

LimeFlowersKey,Bars

Meltaways

Macadamia(s)CoconutShortbreadFruitandNutCookies-MapleStickyBars

MacaroonsAlmondChocolateChocolateChunkCoconutCoconutCream-FilledSarahBernhardtCookies

Madeleines,LemonMadeleines,Orange-CardamomMagicBlondiesMaltedmilkpowderChocolateMaltSandwichesVanillaMaltedCookies

Mandelbrot,PecanMaple-MacadamiaStickyBarsMaple-PecanShortbreadMarsala-Chocolate-AlmondCookiesMarshmallowsRockyLedgeBarsSurpriseCookies

MatzomealChocolateChipCookiesforPassover

Meringue(s)ChocolatePorcupinesSandwiches,Peppermint,withChocolateFillingSwiss

MexicanWeddingCookiesMintChocolateSandwichesPeppermintMeringueSandwicheswithChocolateFilling

MochaShortbreadWedgesMolassesChewyChocolateGingerbreadCookiesChocolate-GingerLeavesandAcornsCrinkles,ChewyGingerbreadSnowflakesGingerbread–WhiteChocolateBlondiesGingersnapPalmiersIcedHermitsPfeffernüssen

Nut(s).SeealsoAlmond(s);Hazelnut(s);Peanut(s);Pecan(s);Pistachio(s);Walnut(s)

Butterscotch-CashewBlondiesCashewCaramelCookiesCoconutMacadamiaShortbreadCookies,LacyandFruitCookiesMacadamia-MapleStickyBarsPine,Cookies

OatsAlmond-CoconutGranolaANZACBiscuitsApple-CherryCrumbleBarsBanana-WalnutChocolate-ChunkCookiesCarrotCakeCookiesIcedOatmealApplesauceCookiesOatmealBarswithDatesandWalnutsOatmealRaisinCookiesPeanutButter–ChocolateChipOatmealCookiesRaisinBarsWhiteChocolate–ChunkCookiesOrange(s)-CardamomMadeleinesChocolate-Almond-MarsalaCookies-Chocolate-EspressoThins

CitrusCornmealShortbreadHazelnutShortbreadLebkuchen

PackagingandgivingbakingpancontainerscardboardtubecontainersCDenvelopecontainersclearacetateboxandcylindercontainersjewelryboxcontainerskitchenmoldcontainersoatmealtincontainersorigamifoldsoversizedtincontainersrecipebookletsandcookiesservingtraycontainerssquareorrectangulartincontainerswindowedboxcontainersPalmiers,GingersnapPassion-FruitCurd,CoconutCookieswithPeachDropCookies,FreshPeanutButter–ChocolateChipOatmealCookiesChunkyPeanut,Chocolate,andCinnamonCookiesCookiesandJellyBarsSwirlBrowniesWhoopiePiesPeanut(s)Chocolate,andCinnamonCookies,ChunkyCrispsPeanutButterandJellyBarsPeanutButter–ChocolateChipOatmealCookiesPeanutButterCookiesPear,Pistachio,andGingerBlondiesPecan(s)Bars

LacyNutCookiesLinzerCookieswithCherryFillingLogsMandelbrot-MapleShortbreadNePlusUltraCookiesRounds,ButteryTassiesTurtleBrowniesPeppermintMeringueSandwicheswithChocolateFillingPfeffernüssenPineNutCookiesPinwheels,Coconut–CreamCheesePinwheels,FigPistachio(s)ChocolateBiscottiChocolateCookies-CranberryCornmealBiscottiFruitandNutCookiesLemonDropsPear,andGingerBlondiesSweetCardamomCrackersTuilesPolenta,Italian,CookiesPoppySeed–LemonCrispsPruneRugelachPumpkinCookieswithBrown-ButterIcing

Raisin(s)BarsCarrotCakeCookiesFigPinwheelsIcedHermitsIcedOatmealApplesauceCookiesNePlusUltraCookiesOatmealCookiesWhiteChocolate–ChunkCookies

Raspberry(ies)AlmondBlondiesCreamSandwiches-GingersnapSandwichesHoneyFinanciersRichanddenseAlfajoresdeDulcedeLecheBacideDamaButterCookieSandwicheswithChestnutCreamButterscotch-CashewBlondiesChocolateCherryCrumbBarsChocolate-GingerBrowniesChocolateMintSandwichesChocolatePistachioCookiesChocolate-StrawberryThumbprintsChocolateThumbprintsCoconutSwirlBrowniesCreamCheeseSwirlBlondiesDoubleChocolateBrowniesDulcedeLecheBatCookiesGingerCheesecakeBarsKeyLimeBarsLemonSquaresLemonTassiesPeanutButterSwirlBrowniesPecanBarsPecanTassiesPruneRugelachRugelachFingersRumBallsSarahBernhardtCookiesTruffleBrowniesRockyLedgeBarsRosemaryButterCookiesRoyalIcingRoyalIcing,Small-BatchRugelach,Prune

RugelachFingersRum,Buttered,MeltawaysRumBallsRumRaisinShortbread

SaltSandTartsSandwichcookiesAlfajoresdeDulcedeLecheBacideDamaBiscuitSandwichCookiesButterCookieSandwicheswithChestnutCreamCappuccino-ChocolateBitesCarrotCakeCookiesChocolateMaltSandwichesChocolateMintSandwichesChocolatePistachioCookiesChocolateSandwichesCoconutCookieswithPassion-FruitCurdCoconutCream-FilledMacaroonsCream-FilledChocolateSandwichesDulcedeLecheBatCookiesGingersnap-RaspberrySandwichesLemon-ApricotSandwichesMeringuePorcupinesPeanutButterWhoopiePiesPecanLinzerCookieswithCherryFillingPeppermintMeringueSandwicheswithChocolateFillingRaspberryCreamSandwiches

SarahBernhardtCookiesSesameCookiesSeven-MinuteFrostingShortbreadCitrusCornmealClassicCoconutMacadamiaDiamonds,Cocoa

HazelnutOrangeHearts,Dried-CranberryMaple-PecanRumRaisinWedges,Mocha

SnickerdoodlesSoftandchewyAlmondMacaroonsAniseDropsApricotWindowsCashewCaramelCookiesChewyChocolateGingerbreadCookiesChewyMolassesCrinklesChocolateChunkMacaroonsChocolateCracklesChocolateMacaroonsChocolateMaltSandwichesCoconut–CreamCheesePinwheelsCoconutCream-FilledMacaroonsCoconutMacaroonsCornmealThymeCookiesCream-FilledChocolateSandwichesDarkChocolateCookieswithSourCherriesDateTrianglesFigBarsFigPinwheelsGingersnap-RaspberrySandwichesGrammy’sChocolateCookiesIcedHermitsIcedOatmealApplesauceCookiesMilk-ChocolateCookiesOatmealRaisinCookiesOld-FashionedSugarCookiesPeanutButterandJellyBarsPistachioLemonDropsRaisinBarsRaspberryCreamSandwiches

SnickerdoodlesSoftandChewyChocolateChipCookiesWhole-WheatDateBars

SpringerleStainedGlassTreesStrawberry-ChocolateThumbprintsSugarSugarCookiesCutoutsGiantChocolateOld-FashionedUmbrella

SwissMeringue

Techniquesdecoratingcookiespreparingdrop-cookiedoughpreparingiceboxcookiesrollingoutdoughshapingcookiesbyhandtipsforsuccess

ThumbprintsChocolateChocolate-StrawberryHazelnutJam

ThymeCornmealCookiesToffeebitsBrown-ButterToffeeBlondiesButterscotch-CashewBlondies

Toolsforbakingdoughbenchscraperbrushescakepanscoolingrackfordecoratingflatbakingsheet

icecreamscoopformakingdoughmeasuringcup,forliquidsmeasuringcups,graduatedmeasuringspoons,graduatednestingcuttersnonstickbakingmatparchmentpaperpastrybagpastrybrush,narrowraspgraterrimmedbakingsheetrollingpinroundtoothpicksrulerscaleshapedcookiecutterforshapingdoughsifter/sievespatula,largeflatspatula,largeflatflexiblespatula,largemetaloffsetspatula,metalspatula,smallspatula,smallflexiblespatula,smalloffsetspoonulathermometertimertweezerswoodenskewers

TruffleBrowniesTuileLeavesTuiles,CherryTuiles,PistachioTurtleBrownies

UmbrellaSugarCookies

Vanilla-BeanSpritzWreathsVanillaMaltedCookies

Waffles,ChocolateWalnut(s)-BananaChocolate-ChunkCookiesBrown-ButterToffeeBlondiesChocolateChipCookiesforPassover–CreamCheeseCookiesandDates,OatmealBarswithDoubleChocolateCoconutCookiesMagicBlondiesRugelachFingersWhiteChocolate–ChunkCookies

WhiteChocolateChocolateSandwiches–ChunkCookiesCocoaShortbreadDiamondsDoubleChocolateCoconutCookies–GingerbreadBlondiesRaspberryCreamSandwichesRockyLedgeBars

WholemealAlmondBiscuitsWhole-WheatDateBarsWhoopiePies,PeanutButter