New York Times’ reporter Julia Moskin divulges the recipe for City Bakery’s Peanut Butter Sandies. You’re welcome.
Okay, these cookies may not contain literally a thousand layers, but you gotta admit, the title made you count, yes?
Crisp at the edges, chewy in the center, and (sorta) wholesome through and through, these are a revelatory riff on the classic.
Lovely and delicate, these shortbread cookies with a lemony lilt have a crunch that gives way to sweet, sweet nothingness.
Sophisticated palates accustomed to European-style cookies will swoon to this subtly sweet and slightly crumbly treat.
Believe it. Wheat-free, slice-n-bake cookies that taste like the real deal without fuss or crazy ingredients. You’re welcome.
We’re not certain which we find more incredulous, the sheer genius behind these bacon fat gingersnaps or the flavor of said genius.
We find these unabashedly unconventional biscotti bewitching beyond belief. Different form. Same function. Far less fuss.
Crisp at the edges. Chewy within. Peanutty through and through. A classic perfected. Pass the milk, please.
Chewy, gooey, and chocolatey, these crackly topped brownies are the perfect balance of cakey, fudgy, and pass-the-napkins messy.
Sweet! Gooey! Easy! Yum! Those are just a few of the lovely things we’re hearing about these coconutty beauties. Taste for yourself.
Sure, you could say it with flowers. Although if novelty is what you’re after, a bouquet isn’t exactly the answer. These sweet little somethings, on the other hand….
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail