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Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

Pierre Hermé takes the traditional chunky sablé and makes it into a very thin, crisp cookie to emphasize it...

The fleur de sel in Pierre Hermé's slice-and-bake double-chocolate cookies doesn't make them salty; it brings ou...

Here Pierre Hermé combines the tenderness of shortbread with the elegance of florentines, the caramelized almond...

These hazelnut cookies are filled with a blend of chocolate and Nutella, a hazelnut-chocolate spread. Plus: More Des...

You could use store-bought seedless raspberry preserves to fill these cookies, but Pierre Hermé's method of pure...

These crisp slice-and-bake refrigerator cookies get their sparkle from crystallized sugar. They are so small, you'll ...

These simple cookies have a crisp texture and a delicate allspice flavor. They can be cut into just about any shape. ...

Pierre Hermé learned to make these chewy, nutty cookies flavored with spices and candied citrus rind from his fa...

Alexandra Angle's great-great-great-grandmother was a founding member of one of Boston's oldest women's clubs, where ...

These light, buttery balls are perfect at the end of dinner with port or coffee.

When the recipe calls for beating in the sugar, be patient. You have to add it very gradually in order to preserve th...

Suzanne Goin, who used to work at Berkeley, California's Chez Panisse, adapted these sugar-edged cookies from the Che...

Should a chocolate chip cookie be chewy or crispy? This recipe, with its crisp crinkly top and chewy center, is both....

Devon (also known as Devonshire) cream is a specialty of Devonshire, England. It's the thick layer of cream that's sp...

Plus: More Dessert Recipes and Tips

You can substitute pecans, walnuts or macadamias for the cashews used here.