A traditional German baked Christmas treat
Polvorones, aka Mexican wedding cookies, are made with a walnut-based dough and coated in powdered sugar.
My Pfeffernüsse recipe makes deliciously warm, sweet, and complex spiced cookies perfect for the holiday.
World's Best Cookie Alert! Bake it like NY's Levain Bakery: a giant, thick cookie, crispy golden brown on the outside with a soft gooey center inside. To die for!
Cookies made from buttery, cinnamon crumbs baked into crunchy circles or wedges.
Recipe for vegan chocolate roll out sugar cookies
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If there’s one cookie that defined my childhood, it is undoubtedly this one: the Breton Salted Butter Sablé, also known in French as the Galette Bretonne. It is a crisp, “sandy” cookie made w…
Classic white chocolate macadamia nut cookies with a little toffee twist!
This morning the ladies of my family got together for brunch and a Christmas cookie exchange. Back in the day, my mom and her sisters would...
A fabulous recipe for classic lace cookies, full of almonds and oats.
These Chewy Ginger Molasses Cookies are easy to make, super-soft and chewy, and irresistibly delicious. Feel free to halve this recipe if you would like a smaller batch!
With winter now in full effect, I've been thrilled to catch a rare glimpse of snow on the far hills across the valley. Snow angels are an iconic and joyful celebration of the winter season. I imagine happy children thrashing in...
The best Mexican wedding cookies recipes can help you taste history. Spoiler alert, history tastes like the best desserts from Mexico.
Crispy, lacy oatmeal cookies. So impressive on a cookie tray.
These soft and chewy honey cookies are the ultimate cookie for honey lovers. It is easy to make and has a deep honey flavor,
If these cookies were in a game of Truth or Dare they would invariably choose DARE. Every time. No hesitation. These cookies are bold enough, unflappable
Sugar cookies, a holiday classic, made with brown sugar. Sweet and simple!
Capture the flavors of your favorite earl grey tea with these London fog shortbread cookies.
A family favorite! This Gluten Free Pizzelle Cookies Recipe is a must have during the holidays. A perfect Christmas Cookie!
Wafer thin with a perfect crunch, these spicy cookies are delicious alone or make a great base for pies and tarts.
This CRUMBL Twix copycat cookie is made with a soft, melt in your mouth cookie base and topped with luscious caramel and smooth melted chocolate.
See those tiny dots? Vanilla. Scraped from vanilla beans. Unbelievably good. This cookie is sort of a cross between a sugar cookie and a butter cookie. I've heard sable means "sandy" in French. Not sure if it's true because I don't know French, but the description fits the texture of these cookies. This recipe is by Dorie Greenspan and is featured in the April/May 2012 issue of Fine Cooking. I posted a photo of these on Twitter for Dorie and she responded saying that they were lovely and that she liked the twine. Sigh. Love her. Trying not to be seen as a stalker. Sigh. Here's the recipe: Vanilla Bean Sable Cookies Yield, about 24 cookies. Ingredients 2 vanilla beans 1/3 C granulated sugar 8 ounces unsalted butter, at room temperature 1/2 tsp salt 1/3 C powdered sugar 2 large egg yolks 9 ounces (2 cups) unbleached all purpose flour 1/2 C Sparkling/sanding sugar Instructions Cut the vanilla beans lengthwise and scrape out the pulp. Add the pulp to the granulated sugar and mix with your fingers. In a bowl of a stand mixer, mix the butter until creamy, for about one minute. Add the salt, vanilla sugar, and powdered sugar, and mix for about one minute. Add one egg yolk and mix for one minute. On low speed, add the flour and mix until just blended. Scrape the dough onto a work surface and knead a few times. Divide the dough in half and create two nine inch logs. Wrap the logs with plastic wrap and refrigerate for at least 3 hours, and up to 3 days. You can also freeze the logs for about 60 days. Position your oven racks in the top and bottom third of your oven. Preheat the oven to 350 F and line baking sheets with parchment paper. Whisk the remaining egg yolk with a splash of water. Brush each log with the egg wash and roll each in the sanding/sparkling sugar. Cut the logs into 1/2 inch slices. Place the slices about 2 inches apart on the baking sheets. Bake the cookies, turning and swapping the sheets about halfway through, for about 18 to 22 minutes, until golden on the edges. Cool the cookies on the baking sheets for about 5 minutes, then transfer to cooling racks and allow to cool completely. Store in an airtight container. Shared with: Sweet Treats and Swanky Stuff Sweets for Saturday Strut Your Stuff Saturday Weekend Wrap Up I'm Lovin It
