Dessert, Cookie Recipes

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.

Mexican praline cookies made with brown sugar, butter, toasted pecans, cinnamon, and egg yolk, dusted with powdered sugar. A rich, buttery shortbread-style cookie with warm spice and nutty crunch.

Fat-free chewy chocolate cookies made with cocoa powder, corn syrup, and egg whites instead of butter. Soft, fudgy, and intensely chocolatey with zero added fat.

Soft apricot cream cheese cookies with flaked coconut. Butter and cream cheese creamed with apricot preserves for a tender, fruity drop cookie in 30 minutes.

Pumpkin cookies sweeten with honey instead of refined sugar, fold in raisins, dates, and chopped nuts, and spice with cinnamon, nutmeg, and cloves. Soft, cake-like, and made with whole wheat pastry flour. Healthy enough for breakfast.

Bakery-style soft cookies loaded with chopped milk chocolate, shredded coconut, and walnuts. A blend of butter, shortening, and cake flour creates an irresistibly tender crumb.

Peanut butter and milk chocolate jumbles loaded with chopped chocolate bar pieces. A chewy drop cookie with a rich peanut butter base and melty chocolate chunks.

Deep-fried fruit cookies with a jelly center, spiced with cinnamon and nutmeg, then dusted in powdered sugar. Crispy outside, jammy inside.

Pistachio butter cookies piped through a star tip and topped with chopped pistachios. Rich, buttery spritz-style cookies with a delicate crumb and elegant bakery presentation.

Monster chunk cookies with hand-cut chocolate chunks, rolled oats, dark brown sugar, and butter baked low and slow for thick, chewy centers and golden edges.

Soft drop sugar cookies with brown sugar, cream of tartar, and baking soda for that signature snickerdoodle-style crackle. Rolled in sugar, no chilling needed.

Soft, chewy oatmeal cookies sweetened naturally with banana and raisins, loaded with chunky peanut butter and cinnamon. No added sugar. Makes just 2 big satisfying cookies.

Experimentation led Mary Ann Zarczynski of Franklin to create this recipe, which she described as "very rich and delicious."

Biscotti di Prato (cantucci) with whole roasted almonds and ground almond flour for that authentic Tuscan crunch. The classic twice-baked Italian cookie meant for dunking in vin santo or coffee.

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.

Italian rainbow cookies (seven layer cookies): three almond paste sponge layers tinted red, green, and yellow, stacked with raspberry jam, and coated in chocolate. A classic holiday bakery tradition.