4th of July Cookies

Crunchy natural peanut butter gives these crisp and buttery cookies a deeply peanutty taste, but any peanut butter will work well in this recipe.

F&W's Grace Parisi opts for baking soda instead of baking powder to create delectable holiday sugar cookies that are especially crispy.

These spiced-just-right oatmeal cookies are the perfect texture for ice cream sandwiches--chewy and soft.

The recipe for these smor bullar–light, crumbly pecan cookies similar to Mexican wedding cakes–comes from the terrific Swedish cook Marge Peterson.

Use a good, pure maple syrup. The better the syrup the more the maple flavor shines in these cookies.

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

Tiffany MacIsaac of Buttercream Bakeshop in Washington, DC, tops her perfectly tender, sweet and nutty cookies with crunchy honey-roasted nuts, then sandwiches the cookies with silky peanut butter cream and tangy jam.

This holiday inspired oatmeal cookie has dried sweet cranberries and perfect for your next gathering.

These chewy, fudgy, almost flourless cookies have rich chocolate flavor and a great nutty crunch.

These sweet and savory cookies are terrific with their strawberry-jam filling and on their own. The recipe makes a little extra jam--it's also excellent on toast, muffins and angel food cake.