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Cookies

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These buttery, crumbly, sugar-dusted cookies are irresistible. Jerusalem cooks personalize them with different nuts a...

Food & Wine editor in chief Dana Cowin, a cookie connoisseur, declares these double-chocolate ones the most delic...

Marshmallow crème doctored with peppermint extract and confectioners’ sugar makes a speedy filling for these coo...

In this version of these traditional German spice cookies, the edges are slightly crisp and the middles, soft and che...

This delicious homemade grown-up version of Fig Newtons calls for adding red wine and anise seeds to the jammy fig fi...

Chef Erik Bruner-Yang adds umami to the classic sugar-salt combination by spreading these crisp-chewy chocolate-chip ...

These elegant cookies have pink peppercorns that are not only pretty, but great counterpoints to the sweet cookies an...

Using rich Pernigotti cocoa powder, which has a higher fat content than most, F&W’s Grace Parisi created chocolat...

These sweet-salty bars are said to be named after their place of origin, the Canadian town of Nanaimo in British Colu...

These soft cookies are based on hermits, a traditional American cookie made with molasses and spices. Baker Mani Nial...

Tanya Holland layers a fudgy topping over a flaky shortbread crust. These bars are even easier than pie, because ther...

Almond flour and toasted almonds give these crispy, chewy cookies doubly nutty flavor. Plus: Holiday Cookies

Adding cardamom to these crispy cookies gives them a subtle spiced flavor. You can fill the thumb print with other ja...

This chewy topping is a simple combination of coconut and sweetened condensed milk. Slideshow: Dessert Bars

For this shortbread, chef William Werner makes his own peanut butter. He recommends buying pure peanut butter without...

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