Cookie

The combination of chocolate and coconut makes for a luscious treat.

These cookies are a tradition during Lent (Quaresima) in Florence, Italy. They are easy, low in fat, and fun to make with children. If you are not a strict observer of Lent, you might use the egg yolks left over from this recipe to make schiacciata alla fiorentina, a festive flat bread popular with Florentines in the earlier season of Carnevale.

"I was 11 years old when I started receiving Gourmet magazine," says Kristi Tursi of Essex Junction, Vermont. "I am now 15, and I’m happy to say that I've tried at least one recipe from each issue. I love to experiment with new combinations of unusual foods. Maybe that is because I enjoy science and chemistry, or perhaps I just love eating delicious yummies! But this year, on my mom's birthday, I tried something cool: cherry chocolate chippers. These cookies are not as dramatic as my chicken mango tango, but they're quite a treat. Everyone at the party liked them so much that I spent part of the evening jotting down the recipe. So I decided to share it with everyone ... by way of Gourmet."

You might be tempted to bake 2 sheets of cookies at a time in the upper and lower thirds of the oven. Don't give in to this urge—the cookies must go in the middle of the oven to cook through and brown evenly.

There will be plenty of leftover biscotti for afternoon coffee breaks.

The prepared poppy seed filling is available in the kosher food section of most supermarkets across the country.

The cookie dough needs to chill overnight, so start this recipe a day ahead.

To make the fortunes for these cookies, cut 3- by 1/2-inch strips of paper and write or type your own fortunes with non-toxic ink. Because you must work quickly to shape the cookies, it's best to make them one at a time. Using more than one baking sheet is also helpful because you won't have to waste time waiting for the baking sheet to cool. A liquid measuring cup or deep heavy bowl is a good tool for shaping the cookies.

These thick, chewy brownies have a peanut-butter base and a chocolaty top.

Two toppings — one mint, one chocolate — accent these luscious treats. Serve them with your choice of fresh fruit. Wrap the brownies in foil, and pack the fruit in an airtight plastic container.

The texture of these spicy offerings varies according to baking time. Underbake them if you are partial to a chewy cookie; give them an extra minute or two in the oven if a crisp cookie is desired.

Mayonnaise is the surprise ingredient in these cookies.

Tropical flavors give a new spin to these traditional holiday cookies.

Because they contain so little flour, these cookies have a chewy, brownie-like texture.

Chocolate chip cookies are taken to a crispy, crunchy new level.