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Cookie - Page 2 of 3

  • Recipe

    Cutout Cookies

    To decorate these simple Christmas cookies, dip the tops in a confectioner's-sugar glaze and sprinkle with colored sanding sugars.

  • Recipe

    Almond Cookie Dough

    One batch of this dough, with very little effort, morphs into three different types of cookies: Chocolate Thumbprints, Hazelnut Almond Crescents, and Almond Sablés.

  • Recipe

    Caramel-Glazed Cardamom Palmiers

    This is a much quicker and easier version of a very classic elegant pastry.

  • Recipe

    Cream Cheese Dough

    This recipe produces enough dough to make one batch each of Classic Rugelach, Caramel-Glazed Cardamom Palmiers, and Brownie Bowties, for a total of six dozen cookies. Don't chill the dough for…

  • Recipe

    Pear-Cranberry Linzer Tart

    Linzer dough is traditionally made with almonds, but the walnuts here are sublime with the fruit. It’s important to mix this dough very well and chill it thoroughly; it’s more…

  • Recipe

    Creamy Orange Ricotta Tart

     

  • Recipe

    Press-In Cookie Crust

  • Recipe

    Brown Sugar & Oatmeal Shortbread Cookies

    The darker the brown sugar, the deeper the cookies' flavor. You could use a more exotic brown sugar in this recipe, such as Billington's dark brown cane sugar from England…

  • Recipe

    Raspberry Linzer Cookies

    The little window in this almond-and-hazelnut-flavored cookie reveals a filling of tart raspberry preserves.

  • Recipe

    Ice-Cream Sandwiches

    You can design your own sandwich combinations by choosing the ice cream, adding flavor to the chocolate cookie (see Variations below), and picking your favorite garnish.

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