Espresso powder gives these hazelnut drop cookies grown-up appeal. They’re ideal for afternoon coffee, a light dessert, or even, dare we say: breakfast?

Buttery shortbreads are given an Asian twist with the addition of matcha powder, which is made from green tea. It gives the shortbreads a unique flavor.

The secret to these Christmas caramel-chocolate bars topped with cashews is a crust made from Saltines. They lend an irresistible crunch and saltiness.

These walnut cookies are made with ground walnuts, giving them a delicate flavor and texture. A zig-zag of chocolate on top lends a festive touch.

Classic chocolate crinkle cookies get a hit of ginger. These chocolate-ginger crinkle cookies will be the first cookies to disappear from the cookie jar.

These toffee cookies are biscuits topped with melted dark chocolate, pecans, and a sprinkle of fleur de sel. Serve the cookies as dessert or give as a gift.

These crumbly lavender shortbread are filled with sweet butter, a whisper of vanilla, and fine fleur de sel. The shortbread make excellent holiday gifts.

Gingerbread butter drops pack a wallop of spice and lemon. The butter drops are great for a dessert table, snack, or lunchbox. Gingerbread lovers exalt!

These peanut butter cookies are filled with a creamy milk chocolate filling for a taste that takes you back to childhood. The cookies are easy to make and can be filled later.

Dream bars–rich, nutty coconut bars–have been called Hello Dolly bars, seven layer bars, and magic bars. But there’s only one true Dream bar.

These Kahlua truffle triangles are great bar cookies. Rich Kahlua truffle tops a vanilla crumb bottom. Serve these cookies as a snack or an elegant desert.

These meringue ghosts are a Halloween favorite. The meringue is piped from a pastry bag, then the ghosts are fitted with chocolate chip eyes and baked.

These almond butter cookies are delicate with hints of butter, almond, anise. The cookies can be dropped or piped. Serve the almond cookies with red wine.

These wafer-thin sweet lemon and black olive cookies are loaded with lemon and olive flavors. A great pantry cookie: lemon and olives are always on hand.

Cookies filled with toasted hazelnuts are topped with a swirl of white chocolate ganache. These cookies are new twist on the classic thumbprint cookie.

If you like rich, chocolate, and decadent treats, then these fig bars, studded with chocolate chips and oatmeal streusel, will have you at first bite.

A buttery cocoa crust, a dense chocolate-raspberry filling, and a glossy chocolate topping. What chocolate brownie bar could make Christmas sweeter?

Part biscuit, part cookie, all flavor, this recipe for Greek apple-filled treats are an ideal dessert, after-school snack, or cookie to munch on with tea.

These cookies, first appearing in the New York Times, are adapted from ones sold at Jacques Torres Chocolates. The secret is to rest the dough for 36 hours.

These lovely Christmas cookies are baked with cloves, cinnamon, and ginger for a bit of a bite of spice in every mouthful.

Fours poches means piped cookies in French. These cookies are especially beautiful when made in chocolate and vanilla and piped into black-and-white stars.

These macaroons, from folks at The Splendid Table team, are big mounds of sweetened coconut that have been toasted to perfection.

This is the Frankenstein of cookies. One part oatmeal cookie, one part peanut butter cookie, one part chocolate chip cookie. This cookie can’t be beat.

For these almond bars, almonds and dried cherries are encased in an orange-honey glaze and baked in a buttery sweet tart dough. A great teatime treat.

The cranberries add a chewy, sweet-tartness and the pistachios are rich and buttery tasting, making these biscotti a must-have for the Christmas holiday.