Cookie

These very thin, very crisp cookies have a strong mocha flavor with just a hint of orange. It’s important to use Dutch-process cocoa, which is richer and darker than plain cocoa. Dutch-process powder is treated with alkali to help neutralize the cocoa’s natural acidity.

These tuile-like cookies have a rich caramel flavor, but are packed with nuts. The addition of bread flour, which contains more gluten than all-purpose flour, makes them sturdier than traditional tuiles.

These are a variation on the Moravian spice cookie, which is traditionally made with molasses. Although this version is sweetened with brown sugar, it retains the characteristic thinness of the original variety.

A relative of the Chinese almond cookie, this light sesame round makes a perfect companion to a strong cup of coffee. When preparing to grind toasted seeds, let them cool first: Hot seeds release too much of their essential oils and thus lose flavor.

A generous sprinkle of coarse sanding sugar is the only embellishment on these sweet versions of the salty snack.

For these sandwich cookies, tiny, delicate coconut wafers surround a creamy, sweet-tart, tropical-fruit filling. In a pinch, use prepared lemon curd instead of our homemade passion fruit version.

These crisp, lemony sugar cookies will lend a touch of whimsy to a spring bridal or baby shower, but you can enjoy them anytime—rain or shine.

Combining beaten egg whites with a nut-and-sugar mix helps give these cookies their airy texture.

Three layers of cornmeal shortbread are separated by a chunky cherry-almond filling. Because the flavor of almond extract is so intense, only a tiny amount is needed to flavor the jam for all of the cookies.

A few leaves make a pretty garnish when scattered on top of a cake for Thanksgiving; you can also serve them anytime with bowls of ice cream or fresh fruit. You will need a leaf stencil, available at crafts-supply stores, to form these tuiles.

This recipe calls for natural peanut butter, which gives the cookies a richer peanut flavor. Old-fashioned rolled oats produce a heartier texture than the smaller-cut quick-cooking variety, while whole peanuts deliver added crunch.

These Swiss cookies, sometimes spelled Bräzeli or Bratzeli, are made with a specialty tool much like a waffle iron, but the results are thinner. You can also use a pizzelle iron.

The biscuits for these sandwich cookies are ultrathin, crisp, and downright chic. And since they’re not terribly sweet, they marry well with the milk chocolate filling. In a pinch, use store-bought chocolate-hazelnut spread—it’s also divine.

The addition of Earl Gray tea in this recipe gives the cookies the slightest hint of bergamot orange flavoring. Grind the tea leaves in a small food processor or a spice grinder.

Loaded with a big cocoa flavor, these bonbons are surprisingly small in stature, each just larger than a quarter. This is a good cookie to bake in a pinch because it’s likely you’ll have the few ingredients on hand. But be aware that the cookies need about 2 hours in the oven.

These cookies are soft and pliable when they first come out of the oven. You have to prepare these delicate wafers one sheet at a time so that you can quickly roll them around a dowel while they are still warm. Don’t be discouraged if your first few attempts aren’t perfect—just keep going and you’ll soon get the hang of it.

Crisp, sugar-dusted leaves and acorns celebrate the autumn months, but these cookies can be made any time of year. Cut them into other shapes and sizes if you wish. Score them with a paring knife to add stylized details and adjust the baking time if the size of the cutter is different.

To ensure uniform cookies, scoop out this batter with a measuring spoon. Leave adequate space between dollops—the cookies will expand considerably while they bake. If desired, embellish the cooled cookies with melted chocolate: Sandwich two cookies with it, dip cookie halves in it, drizzle it over the tops, or spread it on the flat sides of each.

White chocolate ganache fills these sandwich cookies, which are finished with a drizzle of melted white chocolate. Pipe heart shapes, letters, or other designs on top of each for a personalized gift.

These leaf-shaped chrusciki (khroost-CHEE-kee) are adapted from Martha’s mother’s classic Polish recipe. The dough is kneaded for a while, to incorporate lots of air into it and keep the finished cookies light and delicate. If you’re storing fried cookies, wait until just before serving to dust them with confectioners’ sugar.