Cookie

These are, without a doubt, the best rugelach I've ever tasted, and, to my mind, there is no point whatsoever in improving on perfection. From my friend Lora's wonderful book Cooking with Memories, this recipe was passed down to her from her mother. One of the reasons these rugelach are so special is that the dough itself contains a little sugar, making it softer and more cozy and buttery than the usual. Then there is the extra zing of tartness from the apricot preserves and the sweet, sharp sting of lots of plump golden raisins. As I mentioned, perfection! As Lora warns: "Beware, you can't eat just one!"

These buttery cinnamon cookies are David's all-time favorite. Make them and you'll see why.

"My taste in food is pretty simple. I'm a meat-and-potatoes — and chocolate — kind of person," writes Sara Hainsworth of Frederick, Maryland. "This recipe is one from my time-tested family favorites, which makes it easier to manage now that we're starting our own family. I worked before our son, William, was born, but as my husband says, William is my boss now. So I count on these quick, dependably good dishes more than ever." Mix in one-half cup chopped walnuts with the chocolate chips, if desired.

You might be tempted to bake 2 sheets of cookies at a time in the upper and lower thirds of the oven. Don't give in to this urge—the cookies must go in the middle of the oven to cook through and brown evenly.

"Before I had children," says Annie Denn of Mission Viejo, California. "I was in the airline industry. Working full-time used to leave me exhausted at the end of the day, but now I've discovered that my old job was a piece of cake compared to my responsibilities as a stay-at-home mom. In addition to keeping the house in order, I volunteer at my children's schools. It's fun to go into their classrooms and help out with projects and reading groups, but those activities leave little time for cooking. When I do get into the kitchen, I make dishes that are simple and delicious—which isn't easy given the different eating styles in my family. My daughters, Cassandra and Melinda, request hot dogs and pizza every night. Plus, they're quite the little cookie monsters. On the other hand, my husband, Mike, is a real meat-and-potatoes guy who doesn't have much of a sweet tooth. Although it's hard to come up with a compromise every night, I can usually put together a quick and flavorful steak dish with a batch of freshly baked cookies for dessert. That makes everyone—especially Mom—very happy." Made mostly with chocolate and just a bit of flour, these cookies have an intense chocolate flavor and a chewy texture.

Active time: 35 min Start to finish: 5 hr

Wheatmeal crackers (sometimes called digestive biscuits) have a flavor similar to graham crackers. For this particular recipe, we prefer Carr's brand wheatmeal crackers, which are available at supermarkets and labeled as "whole wheat crackers." (Don't use Carr's Wheatolos, which are a bit too sweet.) Active time: 45 min Start to finish: 9 3/4 hr (includes chilling)

Sardinia, Italy Diamond-shaped papassinas are especially good with a cup of coffee. The flavor of these cookies gets even better after a few days.

These large, hearty cookies are a fairly recent addition to the American repertoire, appearing sometime in the latter half of the twentieth century. Most ranger cookies contain rolled oats and coconut, and some also include pecans and crushed corn flakes. Despite the name, the cookies don't seem to be connected with the Texas Rangers or Texas, or with any particular part of the country, for that matter. These cookies have a rich, satisfying taste and toothsomeness that gives them great staying power and appeal. They are particularly good with a glass of milk.

Inspired by the famous Austrian Linzertorte.

A staple in some Texas bakeries, Chile Brownies are spicy and sweet, a combination perhaps unfamiliar to, well, other folks (aka Yankees). While kids might prefer simpler brownies, these have a peppery kick many grown-ups adore. We didn't skimp on the chocolate by an ounce. These brownies would be perfect after a barbecue dinner, a fajita supper, or a chile cook-off.

The traditional Mexican flavor combination of cinnamon and chocolate is enhanced by a brown sugar topping.