Cookie Recipes

Hungarian-style cream cheese triangles (kiflis) with a tender pastry dough wrapped around prune butter or fruit jam, baked golden, and dusted with powdered sugar. A classic holiday cookie tin staple.

Famous Neiman Marcus chocolate chip cookies with blended oatmeal, grated chocolate bar, chocolate chips, and walnuts. A legendary big-batch recipe that delivers.

Mexican wedding cookies (polvorones): tender almond shortbread balls baked low and slow, then rolled twice in powdered sugar for that signature snowy coating. Melt-in-your-mouth holiday classics.

Spiced molasses hermit bars with apple butter, raisins, cinnamon, allspice, and cloves. Chewy, warmly spiced, and lighter than traditional hermit cookies.

Piped orange butter cookies dipped in bittersweet chocolate. Fresh orange zest and a folded egg white create a light, melt-in-your-mouth texture.

Finnish butter cookies with almond extract, brushed with egg white and topped with sugar and ground almonds before baking. Delicate, crisp shortbread-style cookies with a nutty sparkle.

Traditional Scotch shortbread with just butter, sugar, flour, and salt. Baked low and slow until pale and sandy with a pure butter crumble in every bite.

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.

Rich date-nut chocolate chip cookies with brown sugar, chopped dates, walnuts, and flaked coconut. A loaded drop cookie with deep caramel sweetness and chewy texture.

Hawaiian brownie cookies rolled in flaked coconut with chocolate chips, cocoa, and brown sugar. Fudgy cookie balls with a toasted coconut coating baked in under 10 minutes.

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.

Chocolate spritz cookies made with melted semi-sweet chocolate chips in the dough, pressed through a cookie press and topped with red cinnamon candies. Makes about 7 1/2 dozen.

Almond-raisin biscotti, twice-baked until crisp, with toasted almonds, plump raisins and bright orange in two forms. A coffee-dunking Italian cookie made airy by folding in whipped egg whites.

Italian anise biscotti coated in sesame seeds, pressed through a cookie press or shaped by hand. Crisp, fragrant cookies perfect for dunking in coffee or espresso.

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.

Empanadas de fruta filled with spiced dried fruit, raisins, pine nuts, and warm cinnamon-clove-nutmeg filling, deep-fried in a flaky homemade dough until golden and crispy.