Cookies - BiscottiView Our Alphabetical Recipe Index for Cookies - Biscotti
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Simple can be good. Instant dessert or lunch box treats for gourmet This are de ultra quick, chocolate cookies for brown baggers. Remember to use the best chocolate you can find such as Scharffen Berger or Callebaut.
A swirl of chocolate cream cheese snakes its way through a buttery vanilla biscotti that's dotted with chunks of chocolate. The swirl stays slightly soft and creates a fudge-like surprise.
Lovely chocolate pillows, crinkled on top with slight ridges on the side. they are slightly crisp on the outside and lusciously brownie-like on the inside. You can finish these three ways: simply sugared (rolled before baking), sifted with confectioners' sugar, and glazed in milk chocolate (my favorite).
I make these in mini muffin tins. Once the brownies are cool, dip a couple in milk, white or melted semi-sweet chocolate or just drizzle them a bit with chocolate. Alternatively, toss them in either confectioners' sugar or cocoa.
Then chill them a bit (for easier handling), and then wrap first in cellophane paper and then in colored tissue paper. Wrap and tie ends like amaretti. Pile a slew in a pretty bag, tie on a ribbon and you have a Valentine‚Äôs gift extraordinaire.
Chocolate hamantaschen make for a nice change and they're perfect for kids
who may not care for some of the more tart fruit fillings. You will find
chocolate hazelnut paste in the peanut butter and jam section of most
supermarkets. Or use this in the Chocolate Peanut Butter Hamantashen recipe in my Complete Recipe Archives.
These European favorites are quite special. Sandwich them with raspberry preserves or Nutella.
This is wonderful as a plain cookie or dusted with confectioners' sugar. You can also add in candied citrus peel, currants, chopped white chocolate chips, or dipthe baked cookies in melted white chocolate and trimmed with ground pistachios. A lovely cookie spritzed or rolled and great with iced tea or lemonade.
This is one of my favorite shortbread cookie recipes and it's the simplest and best.
A classic New York cookie made better with real vanilla and pure butter (no shortening in these!). Real Black and White cookies, which I've had, are not quite as tasty as they look on screen. (Seinfeld episodes, or Sex in the City - both have characters munching on Black and White cookies). But the concept of a giant, buttery cookies, smeared half with vanilla and half with chocolate fondant, if made well, is riveting stuff. I love this cookie and sometimes make it half chocolate and half orange (flavor the fondant with orange oil or extract and a touch of orange food coloring). The size is what draws you; the taste is what keeps you in a New York frame of mind. This is a cake-like cookie; if you want my own revamped version, a big, buttery, crisper cookie - not quite shortbread, not quite a butter cookie but inbetween - try Very New York Black and White Cookies in the Complete Recipe Archives.
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Crisp outside, dense and chewy inside. A cookie that is wonderfully wholesome but still delivers great cookieness. It's one of my own go-to oatmeal cookie recipes.