An elegant collection of shimmering, sparkling cookies awaits to brighten the darkest of nights.
Part gingersnap, part speculaas, and bound together with a coffee-honey filling, these sandwich cookies feel decidedly holiday. A crown of candied cocoa nibs grants an almost geode-like look and underscores…
These shortbread-ish cookies follow the tradition of Russian teacakes and Mexican wedding cookies. To up their impact, pistachios are toasted directly in browned salted butter. Once baked, instead of the…
These butter tarts are based upon those of Ethel Ralph, my husband’s maternal grandmother. I use half butter in my dough for flavor, but retain the lard in her memory…
These chocolate-covered marshmallow cookies offer a slightly grown-up take on a childhood treat, still wrapped up in an adorable package. The shortbread base is delicate and brownie-like, so that the…
Flour- and dairy-free, coconut macaroons are a delicious Passover tradition. Here, a double hit of mint (fresh and extract) give them a bright twist, and a finishing dip in dark…
Jake Cohen's sweet and savory rugelach can be shaped as either crescent or pillow shapes, but either way you want to make sure you're working with well-chilled dough and fillings.…
Dark chocolate and coarse salt team up in this contemporary flavor twist on classic chocolate rugelach.
A bright swirl of lemon zest peppered with poppyseeds fills this cookie.
With this spin on rugelach, detractors may finally find a reason to love pumpkin spice.
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