Perhaps the most crunchy peanut butter cookies you’ll make. Seriously. And that from folks who’ve tried a lot of peanut butter cookies.
Topped with a layer of creamy caramel and crunchy pecans and then drizzled with chocolate, these brownies are cousins of the candies known as turtles.
Make these powdery, nutty cookies to eat with coffee, making sure the table is loaded down with luscious red grapes and whatnot before you end the meal.
Impossibly thin sheets of phyllo, or filo, are layered between a filling of sugar, honey, ground walnuts, cinnamon, and butter. What could be more irresistible?
These crunchy biscotti have a sprightly flavor thanks to fresh lemon zest, lemon oil, and a good splash of lemon-flavored vodka. A perfect snack or dessert.
Tart, sweet, and tangy, these lemon bars have a cookie crust and light dusting of powder sugar for a perfect balance of flavors.
Tuile is the French word for tile. Here, a chocolate-nut mixture is draped over a rolling pin to give these confections a curve that resembles a roof tile.
Rich, dark, fudgy, and, yes, sinful, these brownies are studded with chopped pecans and are perfect for Passover, as they don’t use and leavening.
Sweet and sour, chewy and crumbly, these easy and almost elegant bars are altogether appropriate for a little afternoon procrastination.
Chinese Five-spice cookies, basically sugar cookies perfumed with Chinese five-spice powder, are a great tea partner. The cookies can stand up to dunking.
The name says it all. Italian chocolate biscotti gilded with chocolate chips and drizzled with chocolate glaze. Thrice as nice.
Popular in Lebanon and Syria, these sweets are rich semolina cookies shaped around a date paste perfumed with orange-flower water and rose water. Delicate.
Also known as Neapolitan or Venetian cookies, these vivid cakes are stacked and sliced and dubbed cookies. We can deal.
As with most things peanut butter and chocolate, these cookie sandwiches are luxuriousness and comfort all at once.
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