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Here is the chocolate lovers' cookie: a deeply rich, moist cookie speckled with hazelnuts, pistachios and dried cherr...

Almonds and chocolate are a winning combination. For these crisp, chewy bars, Grace Parisi mixes roasted almonds, alm...

Thumbprint cookies—made by pressing a small round of dough with the thumb to form an indentation—are great for fillin...

Spritz cookies are buttery Scandinavian sweets made by forcing ("spritzing") dough through a press, creating fun shap...

Delicate and substantial at the same time, Nick Malgieri's pistachio-topped coconut meringues are chewy on the inside...

Nick Malgieri adds a puckery note to his gingersnap cookies by sandwiching them with a fresh lemon cream.

Many traditional holiday flavors come together in this little sweet, with its layer of chocolate sandwiched between c...

This is Jacques Torres's recipe for sablés, a classic French butter cookie with a sandy, crumbly texture (sabl&#...

Incredibly, these light, crispy and fragrant crescent cookies require only five ingredients to make. Plus: More Dess...

For Fabio Trabocchi's Spanish-born wife, Maria, it isn't Christmas without polvorones, crumbly Spanish almond cookies...

Pastry chef Mathew Rice grew up loving an Oreo-like sandwich cookie called Murray Chocolate Cremes. In this homage, h...

Chef Tim Love re-creates his mother’s cookies here: They’re crunchy on the outside, soft in the center and loaded wit...

"At Mozza we make pizzelles to serve with gelato," Dahlia Narvaez says. Here, she pairs the delicate anise-sc...

While traveling in Italy with Matt Molina, Mozza pastry chef Dahlia Narvaez was inspired by all the different forms o...

These bars were inspired by the candy and cookies you'd mail to a homesick kid at summer camp.

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