Flourless Chocolate Cookies
These flourless cookies get their volume from whipped egg whites (like a meringue) instead of grains, making them gluten-free and melt-in-your-mouth delicious. A chocolate chip in each bite adds to the rich chocolate flavor.
Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time. These crispy little morsels travel well and make great gifts too.
Patti Anderson, a professional quilter, had never entered a cooking contest before she took our challenge. This quick, no-fuss, chewy chocolate cookie is made on your waffle iron. No need to haul out the big mixer, you can mix the batter with a small hand mixer or even by hand. Kids love these!
Citrus-Kissed Honey Buttons
These citrus-flavored sugar cookies are a lovely addition to any holiday cookie platter.
Italian Hazelnut Cookies
These crispy cookies are made with Piedmontese staples--hazelnuts and eggs--and called Brutti Ma Buoni: literally, “Ugly But Good.” But they are really more plain-looking than “ugly,” and pack a powerful, sweet, nutty burst of flavor, making them welcome at any table.
Coconut Macaroon Thumbprints with Key Lime Curd
In this healthy coconut macaroon recipe, Key lime curd brightens the center of a lightly sweetened coconut cookie. If you can't find ripe Key limes, you can substitute bottled Key lime juice, which is widely available, or try another citrus flavor like more traditional Persian limes, lemons or even bright blood oranges that will produce a coral-colored curd.
Chocolate Coconut Macaroons
These airy coconut cookies get an upgrade with a simple dark chocolate drizzle in this healthy dessert recipe.
Crisp Spice Cookies
This crisp, paper-thin cookie recipe of northern European descent makes a wonderful low calorie dessert. Just 50 calories for two cookies.
Chocolate Snowcap Cookies
This fudgy chocolate crinkle cookie recipe is a hit with chocolate lovers. Bake the cookies right after rolling them in confectioners' sugar: if they sit, the sugar absorbs into the dough and the rich chocolaty cookies lose their snowcapped look.
Almond & Honey-Butter Cookies
This thumbprint cookie uses honey as the only sweetener and tender ground almonds to replace much of the butter found in similar cookies. Just a touch of butter mixed with honey in the filling gives it a rich flavor without too much saturated fat.
Yummy Molasses Crackles
Nancy Caverly gave her grandmother's recipe for ginger molasses cookies a little makeover--reducing the butter and adding crystallized ginger for a spicy jolt.
Chewy Chocolate Cookies
We can't resist big, soft, fudgy cookies, like those found in glass jars on bake-shop counters. These freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper; thaw 15 minutes at room temperature before serving.