好的烹饪

Cookies and Brownies

Recipe
Orange Tuiles

These thin, crisp cookies have a refreshing orange flavor and a bit of a lacy look from strips of orange zest. They’re perfect for Mango and Melon Verrines, and as…
Recipe
Poppyseed Shortbread

These sweet, crumbly cookies get a bit of color and texture from delicate poppyseeds. Don’t worry if they break a bit while cutting. Crumbled, they make a great topping for…
Recipe
Oatmeal Date Cookies

These chewy oatmeal cookies get warm, complex flavor from cardamom and caramelly Medjool dates. They won’t spread much and aren’t completely even in shape, which adds to their rustic appeal.
Recipe
Marcona Almond Butter Cookies

These crisp little treats are like peanut butter cookies, only better. They’re perfect with a cup of tea, coffee, or milk.
Recipe
Salted-Peanut Blondies

I like peanuts best when they are well salted and paired with something sweet. Bazzini peanuts from New York City have an exceptional crunch, a good roasted flavor, and a…
Recipe
Date-and-Walnut-Filled Cookies (Koloocheh)

These butter cookies are unmistakably Middle Eastern; Persian Jews make them at Purim, while Arabic Christians eat a similar cookie at Easter, as do Muslims during various Eid celebrations. The…
Recipe
Peanut Butter Cookies Studded with Salted Roasted Peanuts

These cookies, which are pretty addictive if you're a peanut butter fan, have the texture of pecan sandies, short and crumbly and not too sweet. Because they're chunky with the…
Recipe
Espresso Ganache-Stuffed Chocolate Sandwich Cookies

Portland’s Two Tarts Bakery is a kingdom of three-bite cookies and nano-batch ice cream starring artisan neighbors, farmer fruits, and seven kinds of basil grown out front. Owner Elizabeth Beekley…
Recipe
Rum-Raisin Blondies

Brown sugar gives these bar cookies loads of caramel flavor and a moist, chewy, brownielike texture. Rum-soaked raisins add delicious depth. For a nonalcoholic version, soak the raisins in water.
Recipe
Apricot Hamantaschen

These filled pastries, tri-cornered to mimic Haman’s hat and served during Purim celebrations, are commonly filled with prunes or poppy seeds, but apricot filling is the author's favorite.