4,378 pookie recipes

Chocolate chip walnut pie with melty chocolate chunks, toasted walnuts, and brown sugar baked into a flaky pastry crust. Cookie-meets-pie hybrid that begs for vanilla ice cream on top.

Old-fashioned Southern tea cakes made with buttermilk, vanilla, and self-rising flour. Soft, lightly sweet rolled cookies that taste like Grandma's kitchen. A big-batch heritage recipe.

Low calorie marbled chocolate cheesecake made with cottage cheese, skim milk, and whipped egg whites on a cocoa cookie crust. A no-bake, lighter cheesecake with bold chocolate swirl.

Patty Ann's cheese cake tarts: bite-size cream cheese pastry shells with two fillings, pecan and coconut. Muffin-tin desserts for holiday cookie trays.

Hazelnut lemon biscotti, twice-baked Italian cookies with toasted whole hazelnuts and fresh lemon zest. Perfect dunking texture for coffee, tea, or vin santo.

Mandelbrot almond bread with layered cinnamon, twice-baked into crisp toasted slices. A traditional Jewish biscotti-style cookie that's dense, crunchy, and dairy-free.

Rustic sour cream yeast bread shaped into a flat round and baked free-form on a cookie sheet. Food processor dough with a tender, tangy crumb and sesame seed top.

Fresh berry tulip with white chocolate ice cream: delicate tuile cookies shaped into edible bowls, filled with mixed fresh berries, whipped cream, and a scoop of white chocolate ice cream. Patisserie-level dessert.

Ukrainian almond crescents with a tender sour cream yeast pastry rolled around a ground almond and brown sugar filling. Flaky, nutty, and golden, these Eastern European cookies melt in your mouth.

Pineapple-walnut dip: creamed cottage cheese and sour cream blended with crushed pineapple, toasted walnuts, and lemon. A versatile sweet-savory dip for fruit, cookies, or chicken.

Jam tarts press tender cream cheese pastry around dollops of fruit jam for bite-size, flaky tea-time pastries with golden browned edges. A 7-ingredient throwback for the cookie tin.

Norwegian kringla cookies shaped into figure-eights with a tender buttermilk dough. Chilled overnight, baked fast at high heat for a light, slightly sweet pastry.

Cream cheese rugelach filled with cinnamon sugar, walnuts, and raisins rolled into flaky crescent pastries. A classic Jewish bakery cookie with a tender, buttery dough.

Chocolate chip cookie bars with a show-stopping marble swirl on top. Brown sugar, vanilla, and chopped nuts in a chewy base with melted chocolate dragged through for a bakery-worthy finish. Pan to plate in 30 minutes.

Old-world Czech kolachky yeast dough rolled in powdered sugar, filled with jam or cheese, and baked into delicate folded pastries. The classic Slavic holiday cookie.

British-style Christmas tree biscuits made with golden syrup, mixed spice, and brown sugar, baked with a hole at the top so they can be threaded with gold string and hung as edible ornaments. A traditional Christmas cookie.