10,000 cooked recipes

Orange biscotti with fresh orange zest, rum, and olive oil, rolled thin, cut into scalloped strips, and baked twice with a butter-sugar glaze. Crispy Italian cookies for dipping in coffee or dessert wine.

Double chocolate slice-and-bake refrigerator cookies with melted chocolate, mini chips, and a hint of cinnamon. Make-ahead dough freezes for 2 months.

Glazed ribbon cookies with buttery shortbread dough rolled into strips, filled with raspberry jam, and drizzled with vanilla glaze. Holiday cookie tray classic.

Brown sugar chocolate chip cookies with orange zest and a shiny orange-liqueur glaze brushed on hot from the oven. Crispy, citrusy, and loaded with chocolate.

Liebes-Knoten are German love knots, thin strips of egg-and-cream dough twisted into bows, fried golden, then dusted with powdered sugar. Crisp like a beignet, tender like an Italian fritter. A traditional wedding-and-festival treat.

Dishpan cookies loaded with oats, corn flakes, coconut, and nuts. A classic farmhouse batch cookie so big you mix it in a dishpan. Crispy edges, chewy centers.

French-Italian almond crescent cookies rolled in pine nuts. Just four ingredients, naturally gluten-free, with a chewy-crisp texture from an overnight rest before baking.

Chewy molasses ginger cookies spiced with cinnamon, nutmeg, allspice, and cloves, then topped with a bright orange zest glaze. Buttermilk keeps them impossibly soft. Freezer-friendly!

Christmas ribbon cookies made with a cookie press, featuring pink, green, and white striped dough. A festive butter cookie with lemon extract that makes about 60 cookies.

Vanilla chip biscotti studded with white vanilla chips and twice-baked Italian-style for a crisp, dunkable cookie. Almost fat-free in the dough, with a clean vanilla-citrus crumb.

Eggnog thumbprint cookies filled with rum-spiked buttercream and dusted with nutmeg. A buttery shortbread base with a creamy holiday filling. Perfect for Christmas cookie tins.

Pecan shortbread cookies shaped into little ovals and rolled in powdered sugar. Only 4 ingredients, no eggs, mixed by hand, and they melt in your mouth. A Mexican wedding cookie cousin that makes 4 dozen.

Classic shortbread with rice flour for a delicate sandy bite, baked in a sheet pan and cut into bars. Five ingredients, scored before baking for clean snap-apart pieces.

French meringue strips with a buttery shortbread base topped with vanilla meringue, cinnamon sugar, and chopped almonds. Elegant bar cookies that yield 8 dozen.

Spiced date drop cookies with chopped dates, toasted walnuts, cinnamon, and cloves baked into a soft, chewy drop cookie. An old-school holiday tin classic that bakes in just 10 minutes.

Russian tea cakes with a buttery shortbread base, a thumbprint of jam or chopped walnuts, and a snowfall of powdered sugar. Holiday cookie tin classic.