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Almond crescent cookies with toasted ground almonds and a tender shortbread base, finished with a chocolate drizzle or powdered sugar dusting. A Christmas cookie tin classic that holds for a week or more.

Old-fashioned date bars with a buttery oat crumb crust, orange-scented date filling with chopped nuts, and a crumbly oat topping baked until golden.

No-bake rice cereal rolls with crunchy peanut butter, marshmallow cream, and crispy rice cereal, rolled into balls and dipped in melted chocolate. A 4-ingredient treat.

Apricot almond squares with a cake mix crumb crust, apricot preserves, cream cheese filling, and a coconut-almond crumble topping. Semi-homemade and crowd-ready.

Traditional German sand tarts rolled paper-thin, cut into diamonds, brushed with egg white, and topped with cinnamon sugar and a pecan half. Crispy, buttery holiday cookies.

Cardamom wedding cookies: buttery shortbread balls rolled in powdered sugar with cardamom, citrus zest, and ground almonds. A fragrant twist on traditional Mexican wedding cookies.

No-bake peanut butter rice cereal drops made with just 4 ingredients in 15 minutes. Crunchy, chewy, and dangerously easy to make. Kids and cookie swaps love these.

These cookies have many names: Butterballs, Russian Teacakes, etc. In New Mexico, they are "Polvorones" which is Spanish for "Dust Balls".

Soft oatmeal cookies loaded with raisins and chopped nuts, warm with cinnamon and allspice. Old-school drop cookies with chewy centers and crisp golden edges.

Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.

Freezer-friendly slice and bake peanut butter cookies with the classic fork crisscross pattern. Make the dough in bulk, freeze in logs, and bake fresh anytime.

Peanut butter blossom cookies rolled in sugar and topped with a chocolate kiss while still warm. Soft, chewy centers with a crackly sugar coating and melty chocolate on top.

Twice-baked citrus walnut biscotti, crisp with anise and bright lemon and orange zest, then half-dipped in glossy tempered chocolate. Crunchy Italian cookies built for dunking in coffee.

Big, hearty banana peanut butter oat cookies loaded with raisins and brown sugar. No mixer needed for these chewy drop cookies. Makes 18 jumbo-sized jumbles in 30 minutes.

Chewy cookies packed with oats, peanut butter, and finely chopped apples. Whole wheat flour adds nuttiness while egg substitute keeps them lower in fat. Perfect for lunchboxes.

Maple walnut bars with raisins, melted butter, and just 7 ingredients mixed in one bowl. Chewy, nutty cookie bars baked in an 8-inch pan and cut into squares.