3,648 cook cook recipes

Chocolate cinnamon meringue cookies with toasted pecans and cocoa powder. Crisp on the outside, chewy in the center, and naturally gluten-free.

Rosette cookies fried on a decorative iron with a thin egg-and-milk batter, dusted with powdered sugar. Crisp, lacy Scandinavian holiday cookies with a delicate snowflake shape.

Almond Brown Sugar Biscotti: classic twice-baked Italian cookies with anise, brown sugar warmth, and chopped almonds. Crisp, dunkable, makes 3 dozen and stores for a month.

Everyone loves these peanut butter chocolate balls, they are chocolaty, rich and have lots of textures. It's hard to stop putting these sweets into mouth.

No-bake energy balls made with dried apricots, walnuts, coconut, and wheat germ, bound with orange juice and rolled in chopped nuts.

Flaky puff pastry twists filled with honey-sweetened pistachios, cinnamon, and a pinch of cloves. Buttery, nutty, and golden-baked, these make 2 dozen elegant pastries in just 45 minutes.

Chewy apricot-coconut centers dipped in white chocolate create bite-sized treats that taste like vacation in a bonbon.

German springerle, the classic embossed anise cookie made with eggs, sugar, flour, and crushed anise seed. Patterned with a springerle roller and dried overnight to lock in the design before baking.

French-style almond macaroons piped from almond paste, filled with rum-spiked chocolate ganache, and dipped in a semisweet chocolate glaze. An elegant three-part cookie.

Paper-thin, crispy lace cookies loaded with chocolate chips and chopped pecans. Just half a cup of flour lets the batter spread into delicate, golden wafers with lacey edges. Soft out of the oven, shatteringly crisp once cooled.

Christmas hazelnut balls rolled in powdered sugar, a buttery shortbread-style cookie with ground hazelnuts and vanilla. No eggs needed, melt-in-your-mouth tender.

These scrumptious snacks are perfect for the kids lunches. Just make sure to pack extra for their friends!

Almond macaroon brownies layer a rich chocolate brownie base with a cream cheese, coconut, and almond macaroon topping, finished with a chocolate drizzle. One pan, two indulgent textures.

British-style date flapjacks with jumbo oats, chopped dates, molasses, brown sugar, and mixed spice. Chewy, sticky oat bars baked in one pan and cut into squares.

Macadamia mandelbrot with orange juice, orange zest, and almond extract, twice-baked into crisp, crunchy cookies. A tropical twist on the classic Jewish biscotti.

Soft, buttery, creamy and sweet cookies that are popular all the time at our St. Patrick's Day!