Author: Melissa Hamilton
Author: Joe Miller
These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate bars around the house without breaking off a hunk...
Author: David Lebovitz
These espresso-infused dark chocolate-chunk shortbread cookies come from master baker Dorie Greenspan's new cookbook Dorie's Cookies.
Author: Dorie Greenspan
This flavorful sweet bread is packed with dried fruit and nuts and has a very moist crumb. The recipe makes one large loaf or three small loaves that you can give for holiday gifts.
Author: Susan G. Purdy
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring cup to measure the whites. You'll want to chill...
Author: Gina Marie Miraglia Eriquez
Author: Annie Rigg
Author: Gina Marie Miraglia Eriquez
Author: Janet Taylor McCracken
Author: Florence Myers
Author: Bon Appétit Test Kitchen
Author: Susan Herrmann Loomis
Author: Gina Marie Miraglia Eriquez
Author: Nancy Gaffney
Author: Bon Appétit Test Kitchen
You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly. (That means airtight! In plastic!) Logs of...
Author: Alison Roman
Author: Grace Young
Author: Mary Frances Heck
Author: Bon Appétit Test Kitchen
Author: Alison Roman
Author: Alice Medrich
Author: Gina Marie Miraglia Eriquez
Author: Tori Ritchie
Author: Tracey Seaman
The zing of ginger and the sweetness of molasses combine in perfect proportions in this cookie, sent to us by Jane Booth Vollers of Chester, Connecticut. Her grandmother, Helen Dougherty, made batches...
Author: Judith Choate