Cookie

During World War II, chocolate was too valuable to be used for baking. As a result, brownies, which had been a favorite since around the turn of the century, were made less often. With the return to prosperity in the 1950s, this much-loved dessert came back into vogue--and became more popular than ever. Our rich and dense brownies are studded with peanuts and chocolate chips, and are partnered with a rich milk chocolate and peanut butter sauce. They're terrific served with vanilla ice cream, peanut butter-vanilla swirl or peanut butter ice cream. Serve the brownies slightly warm or at room temperature.

Can be prepared in 45 minutes or less.

As these little chocolate-dipped cookies bake, they fall and spread somewhat, so they won't be as tall as when first piped onto the baking sheets.

Brandysnaps are popular in Scotland, and lemon curd is a British fixture. Here is a double treat of lemon curd: Some goes into the ice cream; the rest is offered as a sauce.

Salt and pepper are predominant flavors in these sophisticated cookies (they're too spicy for children). Try pairing them with a tangy sorbet.

(NOCELLI) Walnuts star in several important specialties of the region of Liguria, including these easy-to-make cookies named after the Italian word for walnut, noce.

These biscotti are equally delicious made with roasted almonds, pecans, or hazelnuts in place of the cashews.

This recipe is among those that reach a new level when made with sea salt and high-quality, European-style butter (like Plugrá). Active time: 30 min Start to finish: 2 hr

This cookie launched a thousand memories—and a literary masterpiece—for Marcel Proust. The group enjoys madeleines with tea, just as the narrator did in Swann's Way.

Active time: 20 min Start to finish: 40 min

When freshly baked, these appealing cookies are chewy, crisp, and tender all at the same time. If stored in an airtight container for a day, they are still delicious, only softer.

These nut meringues are also called erstesternen ("first stars"), a reference to the heavenly signs indicating the end of a fast day. They are traditionally served by German Jews at the meal following Yom Kippur.

Begin making this one day before serving.

"Here in Seattle, there's a place called 60th Street Desserts that makes fabulous lemon shortbread bars; the cookies are both sweet and tart," says Lucille van der Hagen of Seattle, WA. "Could you ask Joan Williams, the owner, for the recipe?" A crumb topping makes a nice addition to the classic bar cookie. Prepare the filling while the crust is baking; if the crust cools before the lemon filling is poured over it, the filling might seep beneath the crust.