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Grace Parisi brings the beloved combination of coffee and chocolate together by using a pleasantly crumbly espresso-f...

In a cute spin on oatmeal cookies, F&W's Melissa Rubel Jacobson adds toasted pecans, dried apricots and semisweet...

Moon pies are classic Southern cookies filled with marshmallow and coated with chocolate. Rebekah Turshen, the pastry...

These crunchy-chewy cookies, sold at bakeries all over Lazio, are called brutti ma buoni in Italian, or "ugly but goo...

Joanne Chang likes having fun with the fortunes she puts inside these large cookies, like "Give the chef a big kiss."...

Kevin Sbraga varies these wonderful nutty biscotti, sometimes dipping them in melted dark chocolate for an extra laye...

"My father used a lot of ginger in his baking," says Kevin Sbraga. "It adds that burst of flavor that mak...

Sablés (French butter cookies) were Kevin Sbraga's favorites growing up. "I'd sneak them when I wasn...

Kevin Sbraga credits his father, Harvey Beachem, with creating these linzer torte–inspired cookies at Harvey's Bakery...

Feel free to swap walnuts or almonds for the pecans, or use half nuts and half dried cranberries for tart, chewy bars.

Kenny Rochford's Scottish heritage gives him an edge when making these buttery shortbread bars. "The key is to work t...

Sablés are crisp French butter cookies. Instead of baking them (as in the version below), William Werner dehydra...

The French macaron is a simple cookie made with almonds, sugar and egg whites. The recipe here includes green tea pow...

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