These sugar-spice cookies get their kick from cinnamon, orange zest, allspice, nutmeg and cloves, not to mention a crackly orange-juice glaze on top.
Elegant, nutty shortbread, crowned with pecan halves, is baked the traditional Scottish way, in a round pan, then cut into wedges. Perfect for a tea party.
Gluten free. Dairy free. Peanut free. Fuss free. And damn fine at eliciting oohs and aahs from even the most discerning cookie craving.
Just like a chocolate kiss, sorta, except they’re ethereally airy with a slight shortbread crunch. Definitely still chocolatey, though.
Buttery, cake-y, crisp at the edges, and with a slight lilt of lemon, this cookie launched a thousand memories—and a literary masterpiece—for Marcel Proust.
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