Cookie

The refreshing sweet-tart flavor of these crumbly cookies is just right after a spicy meal. Other citrus juices and zests can be substituted for the lime juice and zest.

Mandelbrot comes from the German words for “almond” (Mandel) and “bread” (Brot). Our variation contains pecans instead of almonds. As with biscotti, the dough is partially baked, sliced, and baked again.

If you’re looking for something to offer with tea or coffee, look no further—these dainty little sandwich cookies are the quintessential afternoon treat. They’re also ideal for bridal and baby showers.

These anise-flavored molded cookies originated hundreds of years ago; today, replicas of the traditional European molds are available in hundreds of designs. The cookies are made with lots of eggs, whose leavening effect may have given them the name springerle, which means “little jumper” in German.

The snowy sugar surface contrasts with the peppery flavor of these German spice cookies. Pfeffer means “pepper” in German; Nuss means “nut,” and refers more to the shape than to the ingredients.

Half a batch of vanilla dough has cocoa powder added; the way the doughs are shaped and cut showcases the two distinct flavors with two designs. Kids particularly enjoy making—and eating—these cookies.

Baking this shortbread in a round cake pan and then cutting it while it’s warm make it quite easy to prepare. The only trick is to make sure you don’t overbake the shortbread, so keep an eye on it as the suggested baking time draws near.

This crumbly shortbread is studded with dried currants, which are tiny raisins made from Zante grapes. The currants must be soaked overnight, so you’ll need to plan your craving a day in advance.

To toast the pecans, spread them out in a single layer on a rimmed baking sheet and bake at 350°F, stirring occasionally, until fragrant, about 10 minutes. Take care not to overprocess the nuts in step 1; you want them to be finely ground, not paste-like. If desired, sift confectioners’ sugar over cookies just before serving.

To make our linzer sandwiches, we substituted pecans for more traditional almonds, and cherry jam for the classic raspberry filling. The crumbly cookies with heart-shaped windows make delectable gifts for Valentine’s Day.

This simple shortbread is first baked in a square pan and then cut into heart shapes. For variation, other dried fruits or mini chocolate chips can be substituted for the cranberries.

These melt-in-your-mouth treats are fragrant with warm spices of cinnamon, nutmeg, clove, and vanilla. They are also infused with a healthy dash of dark rum. The dough can be made up to one month in advance, frozen, and sliced to bake as needed.

Polenta, which is made from cornmeal, is a staple in northern Italy. To achieve an authentic texture, use imported polenta; look for it in Italian markets and specialty foods stores.

Variations on the Mexican wedding cookie show up among the foods of other countries, including Greece and Russia. All are formed from butter and nut-rich dough; once baked the cookies are completely covered in confectioners’ sugar.

Coating the outside of the dough with cornmeal gives the cookies a lovely bit of crunch and a texture reminiscent of many Italian pastries.

These were originally developed as favors in Martha Stewart Weddings magazine. Rosemary, which denotes remembrance, love, loyalty, and friendship, has long held a place of honor in wedding ceremonies.

The dusting of cocoa on these little cookies, much like that on a chocolate truffle, may seem to promise a similar velvety interior, but the illusion is fleeting. One bite reveals the unmistakable crumbly texture of shortbread. If giving as a gift, enclose about three tablespoons of cocoa powder in a small bag, along with instructions for dusting.

Flecks of espresso are dotted throughout these petite cookies, which are sandwiched together with creamy milk-chocolate ganache.

Shortbread is the ultimate expression of four building blocks of baking: butter, sugar, flour, and salt. In this variation, the dough is pressed into a fluted tart pan to form petticoat tails, which got their name either from their likeness to frilly underskirts or a mispronunciation of the French petites gatelles (little cakes).

Fresh fruit and tangy soft cheeses make perfect partners for these salty-sweet wheatmeal cookies. Or, try using them in place of risen biscuits for strawberry shortcake: Top a biscuit with a dollop of sweetened ricotta cheese and some macerated berries.