'A Cookie A Day' on Serious Eats

A Cookie A Day: Fine Cooking's Chocolate-Glazed Chocolate-Hazelnut Cookies

If Nutella and gianduja are the way to your heart, these Chocolate-Glazed Chocolate-Hazelnut Cookies are going to be the highlight of your holiday cookie baking season. Elegant and crisp, glazed with a thin, shiny coating of bittersweet chocolate, these cookies incorporate hazelnuts, chocolate, and just a hint of espresso. They're the perfect companion for a steaming cup of cocoa or coffee. More

A Cookie A Day: Fine Cooking's Rosemary and Pine Nut Cookies

There's something really lovely about the Italian tradition of pairing a glass of vin santo with a cookie or two to end a meal. But when choosing a cookie to match your dessert wine, not any old cookie will do. For this elegant meal ender, we suggest these Rosemary and Pine Nut Cookies from Fine Cooking Cookies. They are tender shortbread cookies accented with piney rosemary and toasted pine nuts, a combination of flavors that's Italian at heart. Not too sweet, these are the cookies that will match a glass of dessert wine just beautifully. More

A Cookie A Day: The Treats Truck's Super-Duper Bars

Just imagine if a cookie and a candy bar fell in love and had a baby. Pretty sweet, right? Well, The Treats Truck's Super-Duper Bars are that sugary little cookie-bar baby. Starting out with a layer of graham cracker crumbs, any combination of chocolate, coconut, nuts, peanut butter, butterscotch, or dried fruit is piled on top. When you're about to finish your candy layering a can of sweetened condensed milk is poured over the cookie-bar, and the final layer of sweets is sprinkled on. Into the oven for just shy of thirty minutes, the sweetened condensed milk acts as the glue that keeps this cookie together, oozing down into the layers and melding all of those great candy layers. More

A Cookie A Day: The Treats Truck's Pumpkin Swirl Cookies

An almond and cinnamon scented dough is spread with pumpkin filling, rolled, chilled, sliced and baked into lovely little swirls that are all warm with cinnamon, nutmeg, and allspice i.e. pumpkin pie spice. But the pumpkin doesn't end there. Once the cookies have cooled they're iced with a sugary pumpkin glazed that makes these cookies the best of both world—all of the crumbly butteriness of a great pie crust combined with pumpkin filling all rolled into a great little cookie. More

A Cookie A Day: 'The Treats Truck Baking Book'

The next stop on our month long cookie baking adventure is the Treats Truck, a New York-based food truck that roams city streets doling out brownies, cupcakes, cakes, bars, and of course, cookies. It's pretty much impossible not to smile when you see the Treats Truck because it inevitably means a mid-afternoon snack or some sort of sweet pick-me-up like a handheld Strawberry Jr. Pie, an Oatmeal Creamwich, or a festively iced Sugar Dot Cookie. More

A Cookie A Day: Jason Weiner's Rugelach

This recipe offers up a fine and very workable dough that bakes up like a dream as well as a selection of three fillings—chocolate, apricot, and raisin—to finish your cookies. The chocolate is blended with bitter walnuts, apricots get a hit of brandy, and raisins are mixed with rum, all of which add an elegance to this Jewish cookie classic. More

A Cookie A Day: Kir Rodriguez's Cashew Polvorones

These Cashew Polvorones, a recipe from Kir Rodriguez of the French Culinary Institute include finely ground cashews into sweet, crumbly-chewy little shortbread cookies. Once baked and coated with a heavy dusting of confectioners' sugar, you bite into the polvorone and that sweet richness from the cashews really does come through, making us wonder why there aren't more cashew cookies out there. More

A Cookie A Day: Shaun Hergatt's Lamington Bars

Experiencing the pleasure of a Lamington generally comes with a trip down to Australia, where these little jam-filled, coconut-coated, chocolate-dipped cake-cookies are as ubiquitous as Oreos or Fig Newtons on these shores. But if a journey down under isn't in the cards just yet, we've got a recipe for you courtesy of Australian-born chef Shaun Hergatt (of New York's SHO Shaun Hergatt), from this week's cookie cookbook, One Sweet Cookie. More

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