Cookie

"My fondest memories of growing up in the South are of times spent with my Alabama grandmother, Gorda Dyson," says Sandra Crook of Jacksonville, Florida. "In the afternoon we would retire to the front porch, sip iced tea, and eat traditional English biscuits, which we called tea cakes. She would tell me stories of her youth, and I felt so grown-up and special. I hope you enjoy the recipe." Sandra Crook serves her tea cakes warm, when they're nice and chewy, with jam or with strawberries and cream. When cooled and left unadorned, they become crisp and buttery sugar cookies. She uses the southerner's favorite flour, White Lily, which gives the tea cakes a wonderful crispness, but we also had good results when we tested the recipe with cake flour (self-rising).

These cookies are also good on their own.

Active time: 40 min Start to finish: 10 hr (includes soaking raisins)

"Aunt Gert always made the best strudel," writes Leslie Berman of Skokie, Illinois. "I've adapted her recipe over time, and I get rave reviews when I make this version with dried cherries and chocolate." Serve with hot coffee or tea for an excellent afternoon snack.

My children like to visit my Aunt Lisl's daughter-in-law, Dorothy, the way I used to visit Aunt Lisl. Dorothy doesn't make butter cookies, but she does make brownies which she serves at Hanukkah and every Friday night, a perfect ending to a meat meal. The children help make the brownies and then take a few extra home in aluminum foil. They love them—without the nuts.

Colorful bits of cranberries, walnuts, and pistachios make these simple cookies sparkle for the holidays.

Biscotti Quadrati al Miele e alle Noci Active time: 30 min Start to finish: 2 hr

These pastries are best when freshly baked, so if you plan on giving them to someone who may not be able to serve them within a day or two, you should deliver them frozen, along with the baking instructions.

Salt and pepper are predominant flavors in these sophisticated cookies (they're too spicy for children). Try pairing them with a tangy sorbet.

These cookies are a delicious variation on the traditional and are reminiscent of rugelach.

Hazelnuts give these airy and crunchy nuggets a distinctive flavor.

I have always loved the combination of lemon and pistachios. Maybe it's the idea of yellow and green or the fact that the acidity of lemon perfectly tempers the richness of pistachios. Be careful on the second baking of these biscotti — if they get a little too dark the pistachios will turn brown and you'll lose their lovely green color.