A tipple of bourbon pairs nicely in these blondies, which get some crunch from walnuts.
'Cookie Monster' on Serious Eats
These are some of my favorite breakfast biscotti. Made with lemon zest, olive oil, and sesame seeds, they're almost unsweetened and very mild in flavor.
So many macarons available these day are just plain bad. Cracked shells with air bubbles. Fillings that taste like nothing. And still carrying two or three dollar a cookie price tags. The solution, in my mind, is simple: only buy really great macarons when out, and satisfy my craving at home.
Welcome to today's episode of Totally Superfluous Problems That Don't Really Need to Be Solved but I'll Attempt Anyway. In case you missed it, last week's episode was How to Retrieve Toast that's Too Small To Toast and Gets Stuck in the Toaster. (Answer? Fondue forks!) This week? How to Easily Eat a Crumble at the Beach.
Chocolate chip cookies with crisp edges and chewy middles
Combining a classic French technique (beurre noisette) with a totally American treat (the blondie) turns out to be a great idea.
Thick and chewy peanut butter oat cookies sandwich a salted honey butter cream filling.
Though I have a weakness for anything coming out of an Italian bakery case, I'll admit that sometimes the sprinkle-covered cookies can be dry, or, despite their coatings, not actually sweet enough. This recipe solves those problems, making them as tasty as they are fun to look at.
Typically when I approach my mother's basil plant, I come at it like an Army hairdresser to a new recruit: the thing leaves shorn to the scalp and practically bald. (Hey, it's a fact of life when you like to eat pesto straight out of the bowl.) This time, I decided to be lenient and use just a few of the larger leaves. Which happens to be enough to make these cookies.
Because there is something awesome about a giant iced oatmeal raisin cookie shaped like a pie.
Last year, for the first anniversary of the Cookie Monster column, I chose ten of the most delicious cookies I made that year. Would there, could there be 10 cookies during year two that equally stole my heart? Yep. And here they are.
Bright lemon and rich pine nuts balance each other in this easy biscotti. Emphasis on easy: you don't even need an electric mixer, it can all be done by hand.
Instant espresso counteracts sweet toffee bits in these speckled drop cookies.
Call them Hello Dollys or Magic Cookies or Seven Layer Bars. Given that these chocolate-pecan-coconut bar cookies take about 5 minutes to throw together and 30 minutes to bake, I think we can all agree to call them our next afternoon snack.
Obsessed as I am with the flavor of olive oil, it makes sense that I'm obsessed with these cookies. They taste like olive oil and pistachios. That's it and that's all they need to be.
At parties that signal the end of an era, you tend to celebrate in the style of the thing you're leaving. For example, I found graduation parties from college involved kegs of Keystone Light, not bottles of Cabernet. At my bachelorette party, there will be late night clubbing, not
a bowl of popcorn and Netflix serene marital bliss. Baby showers seem to be the exception: you celebrate the onslaught of cute with cutsie things—like these Polka Dot Shortbread cookies.
These oatmeal cookies are inspired by the Elvis favorite of peanut butter and bananas, but taken to the next level with chocolate chips.
Change up your biscotti routine by adding sweet, crunchy cornmeal to the dough. Cherries and almond extract make them just right for the season.
Taking a cue from the popular English biscuit brand McVities, these whole wheat digestive biscuits are covered on one side by dark chocolate.
Crunchy, paper thin, and flavored with orange and almond, Florentines are an Italian-American bakery staple and a perfect spring cookie.