Bar and Cookie Recipes | Leite's Culinaria

Chocolate-Topped Vanilla Cookies

Nov 01, 2005 by Lisa Yockelson

These cookies, which are a dramatic collaboration of chocolate and vanilla, spring from piping swirls of rich chocolate frosting onto lush vanilla cookies.

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1 H
3 H, 15 M
2

Key Lime Sugar Cookies

May 16, 2005 by Nancy Baggett

These cookies combine the bite, citrus aroma, and sweet tartness of Key lime pie. They also have a crisp texture and slight crunch from the sugar on top.

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1

Crunchy Peanut Butter Cookies

Feb 14, 2005 by Judith Sutton

These cookies are filled with crunchy bits of peanuts, peanut butter–in short, they’re the most peanut-y cookies you’ll make. Add chocolate for more flavor.

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30 M
45 M
1

Caramel-Topped Turtle Brownies

Feb 04, 2005 by Judith Sutton

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.

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40 M
2 H, 20 M
5

Walnut Crescents

Jul 24, 2004 by Nigella Lawson

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.

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Baklava

Apr 24, 2004 by Victoria Jenanyan Wise

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?

Lemon Biscotti

Apr 23, 2004 by Gerald Gass

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.

Lemon Bars

Apr 23, 2004 by The Editors of Cook's Illustrated

Tart, sweet, and tangy, these lemon bars have a cookie crust and light dusting of powder sugar for a perfect balance of flavors.

Hazelnut Chocolate Tuiles

Apr 23, 2004 by Carole Bloom

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.

The Essential Book of Jewish Festival Cooking by Phyllis Glazer

Fudgy Passover Brownies

Apr 23, 2004 by Phyllis Glazer

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.

Apricot-Cherry Coconut Bars

Apr 23, 2004 by Greg Patent

Sweet and sour, chewy and crumbly, these elegant and easy bars are altogether appropriate for a proper spot of tea–not to mention countless other occasions.