Cookie

"This was a Christmas teatime favorite when I cooked at castles in Scotland years ago," says Doon Fergusson-Howlett of Dublin, Ireland."My sister serves these as petits fours, and they are always highly praised."

Lesley Renner of Denver, Colorado, writes: "There is a funky little eatery called Bump & Grind Cafe near my office. I go there often to enjoy a latte and one of their shortbread cookies with chocolate chips and a touch of orange — it's called a Miss Emma Peel cookie. Would you ask chef Cliff Trubowitz for the recipe?" This recipe calls for double chocolate chips, which have a deep, rich chocolate flavor because they are made with bittersweet chocolate. Regular semisweet chocolate chips can be substituted.

Girl Scout Thin Mints from your kitchen: If you love those cookies, you'll love these. Make an extra batch to give as gifts.

What makes these moist bars double cherry? They are flavored with both tart cherry preserves and sweet dried cherries.

These large, hearty cookies are a fairly recent addition to the American repertoire, appearing sometime in the latter half of the twentieth century. Most ranger cookies contain rolled oats and coconut, and some also include pecans and crushed corn flakes. Despite the name, the cookies don't seem to be connected with the Texas Rangers or Texas, or with any particular part of the country, for that matter. These cookies have a rich, satisfying taste and toothsomeness that gives them great staying power and appeal. They are particularly good with a glass of milk.

The traditional Mexican flavor combination of cinnamon and chocolate is enhanced by a brown sugar topping.

These would make nice presents, too.

These are, without a doubt, the best rugelach I've ever tasted, and, to my mind, there is no point whatsoever in improving on perfection. From my friend Lora's wonderful book Cooking with Memories, this recipe was passed down to her from her mother. One of the reasons these rugelach are so special is that the dough itself contains a little sugar, making it softer and more cozy and buttery than the usual. Then there is the extra zing of tartness from the apricot preserves and the sweet, sharp sting of lots of plump golden raisins. As I mentioned, perfection! As Lora warns: "Beware, you can't eat just one!"

These buttery cinnamon cookies are David's all-time favorite. Make them and you'll see why.

"My taste in food is pretty simple. I'm a meat-and-potatoes — and chocolate — kind of person," writes Sara Hainsworth of Frederick, Maryland. "This recipe is one from my time-tested family favorites, which makes it easier to manage now that we're starting our own family. I worked before our son, William, was born, but as my husband says, William is my boss now. So I count on these quick, dependably good dishes more than ever." Mix in one-half cup chopped walnuts with the chocolate chips, if desired.

"Before I had children," says Annie Denn of Mission Viejo, California. "I was in the airline industry. Working full-time used to leave me exhausted at the end of the day, but now I've discovered that my old job was a piece of cake compared to my responsibilities as a stay-at-home mom. In addition to keeping the house in order, I volunteer at my children's schools. It's fun to go into their classrooms and help out with projects and reading groups, but those activities leave little time for cooking. When I do get into the kitchen, I make dishes that are simple and delicious—which isn't easy given the different eating styles in my family. My daughters, Cassandra and Melinda, request hot dogs and pizza every night. Plus, they're quite the little cookie monsters. On the other hand, my husband, Mike, is a real meat-and-potatoes guy who doesn't have much of a sweet tooth. Although it's hard to come up with a compromise every night, I can usually put together a quick and flavorful steak dish with a batch of freshly baked cookies for dessert. That makes everyone—especially Mom—very happy." Made mostly with chocolate and just a bit of flour, these cookies have an intense chocolate flavor and a chewy texture.

The black pepper is not necessary, but it does add interest and a pleasant warmth in the mouth. If you'd rather, add 1/2 teaspoon of ground ginger with the dry ingredients, instead of the pepper. These are perfect with ice cream and fruit. This recipe uses approximately 4 lemons.