Crisp and chewy, with a subtle almond scent, these French-style macaroons are a festive ending to any holiday meal.
These barely sweet cookies would fit just as nicely with the cheese course as they would on the dessert plate.
With their appealingly crumbly texture and slightly nutty flavor, these sweet little sandwiches taste wonderful no matter what filling you choose.
The complexity of these super-thin, shatteringly crisp spice cookies impressed our test kitchen.
Moist, chewy, and quite sweet, these Russian-style treats will remind you of something your grandmother would have made.
Lighter in color than most Moravians, these cookies are scented with cinnamon and nutmeg. A nip of Sherry in the dough rounds out the flavor.
Blending sieved hard-cooked egg yolks and raw yolks into this buttery dough creates an incredibly crisp, almost flaky cookie.
We can only imagine the anniversary buffet suggested in our June 1948 issue, resplendent with molded salads, cold salmon, and dainty little petits fours. These cookies—dotted with chopped almonds and filled with jewel-toned jams—would fit right in.
Gingersnap lovers will swoon over these extra-thin, melt-in-the-mouth cookies. The long, delicate cylinders make perfect accompaniments to tea or ice cream.