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.
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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
Summer can be both a wonderful and frustrating time for New York City's pastry chef population. On the one hand, we've finally got a whole rainbow of beautiful fruit to work with. On the other, prime growing seasons for summer fruit can be short, and much of the City's population isn't around to enjoy the results, anyway.
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.
Where's the best chocolate chip cookie in the Mission? We tasted 13 options to find out.
Because there is something awesome about a giant iced oatmeal raisin cookie shaped like a pie.
These cookies are crackly and shiny on the outside and molten chocolate on the inside.
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.
These cookies pay homage to the spicy-sweet flavors found in mole. Ancho chile powder adds a subtle, smoky heat that deepens the flavor of the chocolate.
This decadent sandwich cookie takes its inspiration from the New England lunchtime classic, the Fluffernutter (aka a peanut butter and marshmallow creme sandwich).
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.
This devilishly rich slice and bake cookie gets an extra helping of chocolate chips over the top.
Instant espresso counteracts sweet toffee bits in these speckled drop cookies.
Do you find your favorite cookies missing a nicotine sting? Smoke & Pickles: Recipes and Stories from a new Southern Kitchen fixes that for you, featuring a sugar cookie dough infused with cigar leaves and topped with a boiled down mixture of coconut, molasses, and tobacco water.
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.