4,375 kooky recipes

Lightly spiced bars made with apricot nectar and dried apricots, finished with a tangy apricot glaze for double the fruit flavor.

Hidden Kisses cookies with chocolate kisses wrapped in buttery pecan shortbread and rolled in powdered sugar. A snowball cookie with a melted chocolate surprise inside.

Double chocolate chip cookies with melted semisweet chocolate in the dough plus chocolate morsels and walnuts folded in. Rich, fudgy, and intensely chocolatey drop cookies.

Traditional Italian almond biscotti (Biscotti di Prato) baked twice for shattering crunch. No butter, no oil, just flour, eggs, sugar, and whole blanched almonds.

Scotch toffee bars made with rolled oats, brown sugar, dark corn syrup, and butter, baked crisp then topped with melted chocolate and chopped nuts. Chewy, crunchy, and no-fuss.

White chocolate glazed anisette biscotti with toasted hazelnuts, crushed star anise, and almond extract. Crisp twice-baked Italian cookies with a creamy sweet glaze.

Spiced applesauce bars studded with raisins and walnuts, topped with decorative walnut halves before baking into soft squares.

No-bake chocolate truffles made with cream cheese, vanilla wafers, and a secret splash of raspberry preserves, then rolled in chopped almonds or cocoa for an elegant candy that looks fancy but takes minutes.

Italian double-baked chocolate biscotti with toasted almonds, cocoa, espresso powder, and a surprise hint of ginger and white pepper. Crisp, dark, and dunk-ready.

Yeast dough pinwheels filled with fruit preserves, shaped into a windmill pattern, and baked until golden. A European-style pastry with a soft, brioche-like dough and a jewel of jam in the center.

Traditional Italian anise pizzelle cookies pressed on a pizzelle iron with orange and lemon zest. A huge batch recipe that makes up to 20 dozen crisp, lacy waffle cookies.

Italian-style almond drop cookies decorated with pine nuts and dusted with confectioners' sugar. A double-boiler whipped batter creates a delicate, marzipan-rich crumb that bakes up crisp on the outside.

Biscotti Napoletani: traditional eggless Italian almond biscotti with whole and ground almonds, sweetened with corn syrup. Twice-baked Neapolitan cookies built for dunking in espresso or vin santo.

Fudgy chocolate crinkle cookies rolled in sugar and baked until the edges set but the centers stay soft and chewy. Made with real melted unsweetened chocolate.

Nut crescents: buttery shortbread cookies shaped into crescents, dipped in egg white and a nut-sugar coating, baked golden, then dusted with powdered sugar. A holiday cookie classic.

Homemade Pecan Sandies copycat recipe with finely chopped pecans in a buttery shortening-based dough baked until golden. A spot-on clone of the classic Keebler cookie.