Cookie

These crisp cookies can be sandwiched with Vanilla or Chocolate Cream Filling, freshly whipped cream, or your favorite ice cream.

These cookies get their flavor from freshly ground whole spices. Be sure to make the cookies at least a day before serving; they will soften a bit and the flavors of the cookie and the filling will have a chance to meld. You can also omit the filling and serve these cookies on their own.

For a more pronounced coconut flavor, lightly toast the coconut along with the nuts before adding the coconut to the dough.

To keep these cookies flaky and light, do not over mix the butter and sugars; the dough must not become too soft before adding the remaining ingredients.

This giant round of crisp cookie topped with large clumps of streusel is a specialty of Mantua, Italy. It’s perfect served with a bunch of grapes at the end of a dinner party. Set it in the center of the table and let guests break off pieces.

Since you slice and bake only what you need, these logs of dough are great to keep on hand for when guests drop by or for when you’re in the mood for just a few cookies. They can be kept in the freezer, wrapped well in plastic and parchment, for up to three weeks; let dough sit at room temperature for thirty minutes before slicing. To help logs hold their shape, chill them first in empty paper-towel tubes.

Our method for preparing these classic cookies differs from most recipes. Rather than rolling them in sugar while they’re still warm, we let them cool first; this keeps the sugar from becoming pasty while preserving the cookie’s characteristic texture. The result is a cookie that truly melts in your mouth.

These old-fashioned favorites are crunchy all the way through; using fresh ginger gives them a distinctive sweet-spicy flavor. When crushed and mixed with melted butter, the cookies make an excellent crust for cheesecake.

It’s important to shape the dough properly; be sure the ends are not too thin, or they will brown too quickly before the cookies are baked through.

These cookies have a delicate texture and light, fresh taste.

Pine nuts are known as pignoli in Italy. Almond paste is available in specialty food stores and most supermarkets; do not substitute marzipan.

These light, crisp cookies are inspired by the Spanish biscuits sold in Olivier Baussan’s store, O&Co., in New York City. They are perfect in the morning with tea or coffee, as a snack anytime, or for dessert, served with ice cream or fresh fruit. You will need to bake them in batches, using two baking sheets each time. Run the sheets under cold water to cool completely, dry thoroughly, then proceed with the next batch.

These shortbread-like cookies hail from Brittany, a region of France renowned for its delicious butter. Be sure not to underbake them or they will not be crisp enough. Scoring the lattice pattern on the top takes a bit of time, but it’s easy to do and the end result is well worth the effort.

First brought to America by Eastern European immigrants, rugelach are popular on nearly every Jewish holiday table (except at Passover).The rich cream-cheese dough is filled with dried fruit, chocolate, or nuts—or a combination of all three.

You can garnish these cookies simply with sanding sugar or sprinkles before baking, or bake them first and then cover with Royal Icing.

These make ideal holiday cookies when festively decorated with icing, but they are also delicious without any adornment.

These classic drop cookies are large, soft, and chewy. Look for grade B maple syrup, which has a deeper flavor than grade A.

A New York specialty for more than half a century, these cookies taste best the day after they are made. Wrap in plastic and keep overnight at room temperature.

While still warm, these cookies are crisp on the outside and chewy on the inside. As they cool, they become crisp all the way through.

Like brownies, these cookies are dense and fudgy beneath their crackly exteriors. Use your favorite nuts in place of the walnuts, or omit them altogether. The dough can be shaped into balls and refrigerated for up to two days or frozen for up to three weeks; freeze on a baking sheet until firm, then transfer to a resealable plastic bag.