These rounds filled with fruit preserves were blue-ribbon winners at the county fair two years running. A family favorite, they never last beyond December 25! —Pamela Esposito, Smithville, New Jersey
Feeling the cold? These savory cookies will warm you right up.
Make room in your recipe box for your new favorite Italian cookies. Get our 25 best recipes here.
Simple, buttery Almond Shortbread Cookies made with just 6 ingredients – no oil, gluten, or refined sugar. The perfect easy Christmas (or anytime) cookie!
Die kleinen Marzipankissen schmecken wirklich superlecker und einmal gebacken, sind sie mit Sicherheit ruckzuck verputzt. Mürbeteig wird mit einer Marzipanmasse belegt und im Ofen goldgelb ausgebacken. Ordentlich Puderzucker rundet das leckere Kissen ab.
INGREDIENTS: For the marzipan balls 2 Cups / 200g Ground almonds 1/2 Cup Powdered sugar 1/4 Cup Powdered sugar Pinch salt 1/2 tsp Almond essence 2 Tbsp Water 2 Tbsp Milk 2 Egg yolks (medium) For th…
Feeling the cold? These savory cookies will warm you right up.
These biscuit recipes are perfectly sweet for any cold winter night this season! Here are some of the best recipes you can find!
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½ cup (1 stick) unsalted butter
Old Fashion Crispy Peanut Butter Cookies: My grandma's recipe for her when she got married in 1926. My Grandma had 12 children, my mom was the youngest, who love cookies so Grandma made these often. This was her recipe that she wrote down on an old piece of papered gave to my mom in 1965. …
These gluten free brown sugar shortbread cookies are made with little more than butter, brown sugar and flour, hold their shape, and are anything but plain.
Buttery shortbread is one of life's simple pleasures and these Toasted Coconut Shortbread Cookies add one more layer of flavour to this cookie classic.
Try one of these heirloom recipes this holiday season.
Feeling the cold? These savory cookies will warm you right up.
Sables are are French shortbread cookie (pronounced "SAB-blay") which are both buttery and crumbly. I'm not sure that cornmeal, farine de mais, is used much in France, but I've read that there are regions, particularly the Basque and other coastal regions, where corn was introduced from the New World. Regardless, cornmeal and sables were made for each other. The graininess of the cornmeal totally enhances the texture of this cookie. The flavor of this cookie is reminiscent of a mildly sweet cornbread but with the crunchiness of a butter cookie. I could imagine adding some bits of jalapeno to these cookies and serving them with chili.... hmmm. For more sables recipes, check out these amazing chocolate sables, or these vanilla bean sables. Cornmeal Sables Recipe Adapted from The All-American Cookie Book. Ingredients 3 large egg yolks 1 1/2 T milk 1 1/2 T vanilla (I used vanilla bean paste) 1/2 C sugar 1/8 tsp salt 1 C cold unsalted butter, cut into 1/2 inch pieces 9 1/2 ounces unbleached all purpose flour 3/4 C cornmeal 3/4 C powdered sugar Instructions In a small bowl, whisk the egg yolks, milk, vanilla, sugar, and salt together until full incorporated. In the bowl of a food processor, pulse the butter, flour, cornmeal, and powdered sugar until crumbly. In a large shallow bowl, combine the two mixtures and knead until all of the ingredients are combined. Divide the dough in half and roll each piece between two pieces of wax or parchment paper until 3/8 inch thick. Place each piece of dough, still between two pieces of paper, into the freezer for 30 minutes. Place a rack in the upper third of the oven and preheat it to 350 degrees F. Line a baking sheet with parchment paper. Remove one of the rolled out pieces of dough and remove one of the layers of paper. Place the paper back onto the dough and flip it over. Remove the (now) top piece of paper and, using a 2 inch round cookie cutter, cut the dough into circles and place them onto the baking sheet. Re-roll the leftover pieces and cut them into cookies. Bake the cookies, one baking sheet at a time, for 12 to 16 minutes, rotating the sheet halfway through. The cookies should be barely browned at the edges. Continue working with the dough in the freezer as the oven becomes available. Cool the cookies for 2 minutes on the baking sheet, and then move them to a cooling rack with a thin spatula. Store in an airtight container at room temperature. Linked to the Weekend Re-Treat
Ricciarelli are dense, chewy Italian almond cookies originating in Siena. They are a distant, and much less fussy, Italian cousin to the French macaron — perfect with tea or coffee!
Lightly sweetened with sweet honey, vanilla, and hints of cinnamon. Each mini animal cracker is dipped into a berry-colored glaze for a fun (natural) finish. Takes you back to being a kid!
Whenever I visit friends in Lutsen, Minnesota, I make sure to buy maple syrup there because I think it's even better than in Quebec. These delicious cookies can be decorated with sprinkles but they're just fine as is.—Lorraine Caland, Shuniah, Ontario
Look no further than the icebox when craving holiday cookies. Try our cute icebox cookie recipes that will taste fresh-baked even after a good chill in the refrigerator.
With these four easy fillings, you will create delicious and beautiful pinwheel cookies in no time!
You can never have too many cookies.
Sugar cookies filled with fresh cranberries and orange peel
This sugar cookie recipe uses easy ingredients you probably already have on hand for soft and chewy cookies that are sure to satisfy a sweet tooth.
This is a rich and buttery shortbread that is sweetened with brown sugar and filled with mini chocolate chips. A dip in chocolate is up to you.
