4,375 kooky recipes

Anise biscotti (mandel bread) with lemon zest, anisette liqueur, and star anise baked twice for a crisp, crunchy dunk-worthy cookie. An Italian-Jewish crossover recipe with optional hazelnuts or sliced almonds.

Traditional German lebkuchen: honey-and-molasses spice cookies studded with citron and nuts, finished with a brushed sugar glaze. A heritage Christmas cookie that gets better as it ages.

Mocha pecan balls rolled in powdered sugar, made with espresso, cocoa powder, butter, and chopped pecans. A coffee-chocolate twist on classic snowball cookies.

Birds nests are thumbprint cookies rolled in egg white and crushed walnuts, then filled with a jewel of fruit jam. A classic holiday tea cookie that bakes in 10 minutes.

Homemade shortbread with just three ingredients: butter, powdered sugar, and flour. The classic Scottish biscuit pressed into a pan, pricked with a fork, and baked golden for buttery, melt-in-your-mouth squares.

Fig layer bars with dried California figs and chopped nuts sandwiched between a buttery oat and brown sugar crumble. A chewy, fruity bar cookie in the style of fig newtons.

Jumbles are a colonial-era ring-shaped cookie scented with rosewater, caraway, cinnamon, and nutmeg. Crisp, buttery, and dusted with sugar. A historical American recipe from the 1700s.

Classic gingerbread people cookies with molasses, brown sugar, and warm spices. Makes 30 crisp-tender cookies, perfect for decorating with kids for Christmas baking.

This rich and delicious pie is made with chocolate cookie crumbs, corn syrup and semi-sweet chocolate.

Chocolate walnut bar cookies cut into neat triangles with a smooth vanilla butter frosting. Fudgy, nutty, and cute enough for a cookie tray or bake sale.

Pumpkin macaroons made with ground pecans, coconut, pumpkin puree, and maple syrup. Light and chewy egg white cookies sweetened naturally without refined sugar. Baked low and slow.

Crisp biscotti soaked in flavored simple syrup until soft, then topped with fresh whipped cream and fruit. A quick Italian-inspired dessert with endless variations.

Layered dessert bars with shortbread crust, amaretto-condensed milk filling, topped with chocolate chips, coconut, and almonds. Rich, gooey, and indulgent.

Parisian hearts, a French almond cookie sandwich cut in heart shapes, filled with lemon icing and raspberry jam peeking through a cutout center. Elegant, buttery, and bakery-beautiful.

Crunchy twice-baked biscotti packed with roasted almonds and hazelnuts, scented with vanilla, anise, and almond extract. A big-batch Italian cookie that keeps for weeks and begs to be dunked.

Buttery Italian pine nut biscotti brightened with fresh lemon juice and zest. Twice-baked until golden and crisp, with toasted pignoli in every bite. A cookie that keeps beautifully for weeks.