Wowsers! (We can’t really think of anything else to say about these stunning cookies, except they’re far easier to make than you’d expect.)
Some things are so good you want to eat ‘em all yourself. And some are so good you can’t help but share. These are the latter.
Tender and crumbly like shortbread, yet subtly flavored and sweet like cookies, these beg the question, which are they?
Sweet, moist, tender, can’t-stop-at-just-one coconut macaroons that are reminiscent of what’s found at the loveliest bakery in town.
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.
Holiday diet tactic #142: This stunning cookie tree. (Sort of makes it harder to scarf down a half batch of cookies when doing so would demolish the Christmas tree, eh?)
What exactly is a snow cookie? It’s a delicate, melt-in-your-mouth moment of loveliness, and it’s as easy to roll and bake and decorate as it is to admire–and devour.
The cutest, sweetest, happiest gingerbread people ever, right? They also happen to be the fastest, cheapest, unfussiest gingerbread cookies we’ve encountered.
“Transcendent” is how the author describes these rugelach. We’d like to add “flaky,” “tender,” and “perfect” to the list of apt adjectives.
Whoever first thought to beat sugar and egg whites into pillowy peaks has our gratitude. So does author Annie Rigg for thinking to swirl in cocoa and cinnamon.
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