Cookie Recipes

Elegant tea cookies made from a slice-and-bake butter dough with cream and vanilla. Chill overnight, slice thin, and bake until crisp and golden.

Vintage sugar cookies leaning heavy on brown sugar over white with shortening for tender texture and a three-finger ridge press. Makes 48 chewy, caramel-toned cookies.

Twice-baked chocolate biscotti loaded with Dutch-process cocoa and toasted hazelnuts or walnuts. Crisp, sturdy, and dunkable, with a deep cocoa flavor and no butter or oil. The classic Italian coffee cookie, made dark.

Esther's Purses: folded, filled cookies with a tender orange juice dough, stuffed with date-orange or nut filling, baked, then rolled warm in powdered sugar. A heritage Purim-style treat.

No-bake chocolate and dried fruit squares studded with nuts, topped with candied orange zest. These refrigerator treats combine tropical dried fruit mix with rich semi-sweet chocolate for an elegant bite.

Classic roll-and-cut sugar cookies with a simple dough of margarine, sugar, eggs, and vanilla. Crisp edges, soft centers, and ready for decorating.

Individual walnut brownies from a mix, flipped upside-down and coated in powdered sugar glaze with a walnut half and chocolate drizzle. Bakery-style presentation made easy.

Father Time chocolate chip cookies decorated with piped clock face icing for New Year's Eve. Chewy brown sugar cookies with a simple powdered sugar icing design.

Fattigmands bakkelese are traditional Norwegian deep-fried pastry cookies with cardamom, citron, and lemon juice. Rich egg yolk dough rolled thin, cut into diamond shapes, and fried until golden and crisp.

Ice box cookies are make-ahead slice-and-bake walnut shortbread with deep brown sugar caramel flavor. Chill the dough log, slice thin, bake fast for 60 crisp golden cookies in batches as needed.

Joe Froggers, the giant New England molasses cookies. Spiked with rum, dark with molasses, warmed with ginger, cloves, nutmeg, and allspice. Roll, cut big, bake.

Molasses crinkle cookies bake into chewy spiced rounds with a sugary, crackled top, deeply scented with cloves, cinnamon, ginger, and allspice. A lower-fat take using egg whites and soft margarine.

Orange-almond biscotti, the crisp Italian twice-baked cookie scented with fresh orange zest and almond, studded with slivered almonds. Made for dunking in coffee, tea, or a glass of vin santo.

Classic butter nut balls (also called Russian tea cakes or Mexican wedding cookies). Buttery, melt-in-your-mouth shortbread rolled twice in powdered sugar for a snowy finish.

Nut snickerdoodles with chopped nuts mixed into the dough and a sugary tumbler-flattened top. A nutty twist on the classic cream-of-tartar cookie, makes 60 cookies.

Fluted sandwich cookies filled with tinted vanilla buttercream in three pastel colours. A pretty bakery-style cookie with a cut-out window on top showing the green, pink or yellow filling underneath.