Cookie Recipes

Old-Fashioned Whoopie Sandwich Cookies

1/2 cup baking cocoa
1/2 cup hot water
1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk

Filling
3 tablespoons all-purpose flour
Dash salt
1 cup milk
3/4 cup shortening
1-1/2 cups confectioners' sugar
2 teaspoons vanilla extract

In a small bowl, combine cocoa and water; mix well. Cool for 5 minutes. In a mixing bowl, cream shortening and sugar. Add cocoa mixture, eggs and vanilla; mix well. Combine dry ingredients. Add to creamed mixture alternately with buttermilk; mix well.

Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with a spoon. Bake at 350° for 10-12 minutes or until firm to the touch. Remove to wire racks to cool.

In a saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thick, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool.

In a mixing bowl, cream shortening, sugar and vanilla. Add chilled milk mixture; beat for 7 minutes or until fluffy. Spread filling on half of the cookies; top with remaining cookies. Store in the refrigerator. Makes 2 dozen.

Moon Pie Cookies

1/2 cup butter, softened
1 cup white sugar
1 egg
1 cup evaporated milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 cup marshmallow crème

Preheat oven to 400 degrees. Lightly grease a cookie sheet

To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder.

Add flour mixture slowly to sugar mixture while stirring Mix just until all ingredients are combined. Drop the dough onto greased cookie sheet by rounded tablespoonfuls.

Leave at least 3 inches in between each one; dough will spread as it bakes. Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow cooling at least one hour before filling.

To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow crème. Mix until smooth.

Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust. Makes 2 dozen pies.

Rocky Road Cookie Sandwiches

1 stick (4 ounces) unsalted butter, at room temperature
3/4 cup packed dark brown sugar
1 large egg
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pure vanilla extract
1 cup plus 2 tablespoons flour
1 cup chocolate chips
1/2 cup chopped almonds
10 tablespoons marshmallow cream

Preheat the oven to 350°. Line 2 large cookie sheets with parchment paper or nonstick baking liners. Using a mixer, cream the butter and brown sugar until fluffy, about 5 minutes. Beat in the egg. Mix in the salt, baking powder and baking soda at low speed, then mix in the vanilla and flour. Stir in the chocolate chips and almonds.

Drop 10 rounded tablespoonfuls of dough onto the prepared cookie sheets. Bake the cookies until golden at the edges and slightly soft in the center, about 12 minutes. Transfer the cookie sheets to racks to cool completely. Sandwich the cookies with 2 tablespoons marshmallow each. Serves 4

Caramel Sandwich Cookies

About 1 cup (1/2 lb.) butter or margarine, at room temperature
2/3 cup sugar
2 large egg yolks
1 large egg
3 tablespoons dark rum
1 teaspoon vanilla
About 2 cups all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
About 1 3/4 cups dulce de leche or caramel sauce
About 1 cup sweetened flaked dried coconut

In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add egg yolks, whole egg, rum, and vanilla and beat until well blended.
2. In a medium bowl, mix 2 cups flour, cornstarch, and baking powder. Stir into butter mixture, then beat until well blended. Divide dough in half, press each half into a disk, wrap in plastic wrap, and freeze until firm, about 30 minutes.

Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/8 inch thick. With a floured, 2- to 3-inch round cutter, cut out cookies. Place about 1 inch apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.

Bake in a 350º regular or convection oven until cookie edges just begin to brown, about 10 minutes. If baking two sheets at once in one oven, switch their positions halfway through baking. Let the cookies cool on sheets for 5 minutes, then use a wide spatula to transfer them to racks to cool completely.

Turn half the cookies bottom side up and spread each with about 1 tablespoon dulce de leche. Top with remaining cookies, bottom side down. Place coconut in a shallow bowl. Gently squeeze each sandwich until filling begins to ooze out sides, then roll edges in coconut. Makes 18 to 25 sandwich cookies

Oatmeal Peanut Butter Chocolate Chip Cookies

1 cup butter
1/2 cup granulated sugar
1 cup firmly packed light brown sugar
1 cup smooth peanut butter
2 large eggs
2 tablespoons vanilla extract
2 cups quick-cooking rolled oats
2 1/2 cups all-purpose flour
1 teaspoon baking soda
12 ounces semisweet chocolate chips

Preheat oven to 350°. In a medium bowl with a hand or stand mixer on medium speed, cream butter and sugars until smooth. Add peanut butter and mix until combined; then add eggs and vanilla, scraping down sides of bowl as needed.

In another medium bowl, whisk together oats, flour, and baking soda. Add to butter mixture and mix on low until well incorporated. Stir in chocolate chips with a wooden spoon.

Drop dough by rounded tablespoons 1 in. apart onto ungreased baking sheets. Bake 10 to 12 minutes, switching position of pans halfway through baking, or until lightly browned but still soft in the center. Transfer cookies to racks to cool. Makes 5 dozen cookies

Caramel-Filled Chocolate Cookies

1 cup butter or margarine, softened
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup chopped pecans, divided
6 (2-ounce) packages chocolate-caramel cookie bars, cut into 1-inch pieces
1 tablespoon sugar
2 (2-ounce) vanilla bark coating squares

Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, 1 at a time, and vanilla, beating until blended after each addition.

Combine flour, cocoa, and soda; add to butter mixture, beating at low speed until blended after each addition. Stir in 1/2 cup pecans. Shape 1 tablespoon dough around each candy piece, covering completely, to form balls.

Combine remaining 1/2 cup pecans and 1 tablespoon sugar. Gently press the top of each ball into pecan mixture. Place balls, pecan sides up, 2 inches apart on baking sheets.

Bake at 375° for 7 to 10 minutes. Cool on baking sheets 2 minutes. Remove from baking sheets; cool completely on wire racks. Melt coating squares in a saucepan over low heat, stirring constantly until smooth. Drizzle over cookies. Makes 4 dozen

Chocolate Chunk-Mocha Cookies

2 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
2/3 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (11.5-oz.) package semisweet chocolate chunks
Mocha Frosting
Powdered sugar (optional)

Combine flour and next 3 ingredients in a bowl. Beat butter and next 3 ingredients at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour mixture, beating at low speed until blended. Stir in chocolate chunks.

Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Bake at 350° for 10 to 12 minutes or until puffy. Cool on baking sheets 2 minutes; remove to wire racks, and let cool 30 minutes or until completely cool. Spread cookies with Mocha Frosting. Dust evenly with powdered sugar, if desired. Makes 3 dozen

Mocha Frosting

1/4 cup unsweetened cocoa
1/4 cup hot strong brewed coffee
1/4 cup butter, melted
1 teaspoon vanilla extract
3 1/2 cups powdered sugar, sifted

Stir together first 4 ingredients until smooth. Gradually add powdered sugar, stirring until creamy. Makes about 3 cups

Oatmeal-Spice Cookies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup stick margarine, softened
3 tablespoons light-colored corn syrup
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
3 cups quick-cooking oats
1 1/3 cups raisins
Cooking spray

Preheat oven to 350°. Combine first 6 ingredients in a small bowl, and set aside. Combine brown sugar and next 6 ingredients (brown sugar through egg) in a large bowl, and beat mixture at medium speed of a mixer until well-blended. Stir in oats and raisins, and let stand 5 minutes. Stir in flour mixture.

Drop dough by level tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Remove cookies from pans, and cool on wire racks. Makes 4 1/2 dozen (serving size: 1 cookie)

Crispy Praline

1 cup all-purpose flour
1 cup firmly packed dark brown sugar
1 large egg
1 cup chopped pecans
1/2 cup butter, softened
1 teaspoon vanilla extract

Stir together all ingredients in a large bowl, blending well. Drop cookie dough by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 13 to 15 minutes. Cool on baking sheets 1 minute; remove cookies to wire racks to cool completely.

Crispy Praline-Chocolate Chip Cookies: Add 1 cup semisweet chocolate morsels; bake as directed. Makes about 2 dozen

Fig Nut Cookies

3/4 cup packed brown sugar
1/4 cup butter, melted
2 large eggs
1/4 cup finely chopped dried figs
1/4 cup sweetened dried cranberries
1 teaspoon vanilla extract
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup whole wheat flour (about 2 1/3 ounces)
1/2 cup unprocessed bran (about 1 ounce)
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup sliced almonds
2 teaspoons granulated sugar

Preheat oven to 350°. Combine first 3 ingredients in a large bowl. Stir in chopped figs, cranberries, and vanilla.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, bran, baking soda, cinnamon, and allspice, stirring with a whisk. Add flour mixture to egg mixture, stirring just until moist. Gently fold in almonds.

Drop by level 1/4 cup measures 4 inches apart on 2 baking sheets lined with parchment paper. Sprinkle evenly with granulated sugar. Bake at 350° for 12 minutes or until almost set. Cool 2 minutes on pans. Remove from pans; cool completely on wire racks. Makes 10 servings (serving size: 1 cookie)

Lemon-Honey Drop Cookies

1/2 cup granulated sugar
7 tablespoons butter or stick margarine, softened
2 teaspoons grated lemon rind
1/3 cup honey
1/2 teaspoon lemon extract
1 large egg
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup plain yogurt
Cooking spray
1 cup powdered sugar
2 tablespoons fresh lemon juice
2 teaspoons grated lemon rind

Preheat oven to 350°. Beat first 3 ingredients with a mixer at medium speed until light and fluffy. Add honey, extract, and egg; beat until well-blended. Lightly spoon flour into dry measuring cups; level with a knife.

Combine flour, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned.

Combine powdered sugar and juice in a small bowl; stir with a whisk. Brush powdered sugar mixture evenly over hot cookies. Sprinkle evenly with 2 teaspoons rind. Remove cookies from pan; cool on wire racks. Makes 32 cookies (serving size: 1 cookie)

Kiss Cookies

1 (14-ounce) can sweetened condensed milk
3/4 cup creamy peanut butter
2 cups baking mix, such as Bisquick
1 teaspoon vanilla extract
Cooking spray
1/3 cup sugar
40 milk chocolate kisses

Preheat oven to 375°. Combine the milk and peanut butter in a large bowl. Beat with a mixer at high speed until creamy. Stir in the baking mix and vanilla. Combine.

Coat hands lightly with cooking spray, and shape dough into 40 ping-pong-size balls and roll in sugar. Place cookies 2 inches apart on nonstick baking sheets. Bake cookies 9 minutes per batch or until lightly browned. Place 1 chocolate kiss in the center of each cookie. Cool on pan 3 minutes; remove cookies from pan. Cool completely on wire racks. Makes 40 cookies (serving size: 1 cookie)

Pecan Balls

1 cup (1/2 lb.) butter, at room temperature
2 cups powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon baking powder
1 cup chopped pecans (about 4 oz.)

In a large bowl, with an electric mixer on medium speed, beat butter, 1/2 cup powdered sugar, and the vanilla until smooth. In a medium bowl, mix flour and baking powder. Add to butter mixture and beat on low speed to mix, then on medium speed until well blended. Stir in pecans.

Shape dough into 1-inch balls and place about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.

Bake in a 300° regular or convection oven until cookies are pale golden brown, about 25 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies stand on sheets until cool enough to handle. Place remaining 1 1/2 cups powdered sugar in a shallow bowl. Gently turn warm cookies, a few at a time, in powdered sugar to coat. Set cookies on racks to cool completely. Makes about 28 cookies

Almond Crescents

1 1/2 cups sliced blanched almonds
1 cup unsalted butter, softened
1/2 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose soft wheat flour
Pinch of salt
Sifted powdered sugar

Process almonds in a food processor until ground. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add almonds and extracts; beat at low speed until blended. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition.

Divide dough in half; wrap each portion in plastic wrap, and chill at least 1 hour. Roll level teaspoonfuls of dough into ropes; place ropes 1 inch apart on lightly greased baking sheets. Bring ends of each rope toward center to form crescents. (Keep remaining dough chilled and ready for shaping.)

Bake at 300° for 17 minutes; cool on baking sheets 2 minutes. Gently roll in powdered sugar, and cool completely on wire racks. Makes 8 1/2 dozen

Buttery Lemon Squares

1 cup (1/2 lb.) butter, at room temperature
1/2 cup plus 2 tablespoons powdered sugar
2 1/3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 1/2 teaspoons grated lemon peel
6 tablespoons lemon juice
4 large eggs

In a bowl, with an electric mixer at medium speed, beat butter and 1/2 cup powdered sugar until smooth. Beat in 2 cups flour until dough is no longer crumbly. Pat into a ball. Press dough evenly into a buttered and floured 9- by 13-inch baking pan. Bake in a 350° oven until golden, about 20 minutes.

Meanwhile, in a food processor, or in a bowl with an electric mixer on medium speed, whirl or beat granulated sugar, remaining 1/3 cup flour, baking powder, grated lemon peel, lemon juice, and eggs to blend. Pour onto hot crust.

Bake until lemon mixture is no longer runny in the center (cut to test), 35 to 40 minutes. Remove from the oven and dust with remaining 2 tablespoons powdered sugar. Let cool completely in pan, then cut into 24 bars. Makes 24 bars

Chocolate Ganache Sandwich Cookies

1 12-ounce bag semisweet chocolate chips
2 cups heavy cream
2 9-ounce boxes Nabisco Famous Chocolate Wafers

Melt the chocolate chips in the heavy cream over low heat, stirring occasionally until blended. Remove from heat and chill in the refrigerator until cool but not firm. (Can be made ahead to this point up to 2 days ahead, but allow the cream to soften before proceeding.) Beat the chocolate cream with an electric mixer until light and fluffy, 3 to 5 minutes. Assemble the sandwiches with 2 Chocolate Wafers and a few tablespoons of ganache.

Note: If you like crispy cookies and creamy filling, make these as close to party time as possible. For a softer, ice-cream-sandwich type of dessert, make them 1 day ahead and keep them covered in the refrigerator. The wafers will absorb some of the filling and become more cakelike. Makes 30 servings

Orange Butter Shells

1 cup (1/2 lb.) butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 large egg yolk
1 1/2 tablespoons grated orange peel
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar

Lightly butter 18 madeleine molds (1 1/2 to 2 1/2 in. long; see notes) or coat lightly with cooking oil spray. In a bowl, with an electric mixer on high speed, beat butter and granulated sugar until smooth. Beat in egg, egg yolk, orange peel, and vanilla until well blended, scraping down sides of bowl as needed.

In another bowl, mix flour, baking powder, and salt. With mixer on low speed, beat flour mixture into butter mixture until well incorporated. Pinch off 1-inch balls of dough and press evenly into prepared madeleine molds.

Bake cookies in a 325° oven until edges of cookies are lightly browned and centers feel dry and firm to the touch, 12 to 14 minutes. Immediately invert pans to release cookies onto racks and dust shell-patterned sides with powdered sugar. Let cool. Makes about 18 cookies

Pistachio-Cranberry Biscotti

6 tablespoons unsalted butter, softened
3/4 cup sugar
2 large eggs
1 tablespoon grated orange rind
1 1/2 teaspoons orange extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup orange-flavored sweetened dried cranberries
3/4 cup shelled natural salted pistachio nuts, chopped

Beat butter and sugar in a large bowl at medium speed with an electric mixer until light and fluffy. Add eggs, beating well; beat in orange rind and extract.

Combine flour, baking powder, and salt; add to butter mixture, beating at low speed until blended. Stir in cranberries and pistachios.

Divide dough in half. Using lightly floured hands, shape each portion into a 14" x 2" log. Place both logs 3" apart on a large baking sheet lined with parchment paper.

Bake at 325° for 28 minutes or until firm to the touch. Cool logs on baking sheet 10 minutes.

Cut each log into 1/2"-thick diagonal slices with a serrated knife using a gentle sawing motion. Place slices, cut side down, on baking sheet. Bake 9 minutes; turn cookies over, and bake 12 more minutes. Transfer biscotti to wire racks to cool completely. Makes 1 1/2 dozen

Peanut Butter Candy Bar Brownies

1 (16-oz.) package peanut-shaped peanut butter sandwich cookies, crushed
1/2 cup butter, melted
1 (14-oz.) can sweetened condensed milk
1/2 cup creamy peanut butter
1 tablespoon vanilla extract
5 (1.5-oz.) packages chocolate-covered peanut butter cup candies, coarsely chopped
2 (2.1-oz.) chocolate-covered crispy peanut buttery candy bars, coarsely chopped
1 cup semisweet chocolate morsels
1/2 cup honey-roasted peanuts
1/2 cup sweetened flaked coconut

Combine crushed cookies and butter in a medium bowl. Press crumb mixture into bottom of a greased aluminum foil-lined 13" x 9" pan, allowing foil to extend over ends of pan. Bake at 350° for 6 to 8 minutes.

Combine condensed milk, peanut butter, and vanilla in a medium bowl, stirring until smooth. Sprinkle chopped candy bars, chocolate morsels, peanuts, and coconut over crust. Drizzle condensed milk mixture over coconut.

Bake at 350° for 27 minutes or until lightly browned. Remove to a wire rack, and let cool in pan. Use foil to lift uncut brownies out of pan. Peel foil away from sides of uncut brownies, and cut into bars. Makes 28 small bars or 18 large bars

Chocolate Chip Meringues

3 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1/4 cup unsweetened cocoa, divided
1/2 cup semisweet chocolate minichips
1/4 teaspoon vanilla extract

Preheat oven to 250°. Cover a baking sheet with parchment paper; secure with masking tape. Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until foamy.

Combine sugar and 3 tablespoons cocoa, stirring with a whisk. Gradually add sugar mixture to egg white mixture, 1 tablespoon at a time, beating at medium speed until stiff peaks form. Gently fold in minichips and vanilla.

Spoon mixture into a pastry bag fitted with a 1/2-inch round tip, or large zip-top plastic bag with 1 corner snipped to form 1/2-inch opening. Pipe 30 (2-inch-round) mounds 1/4 inch apart onto prepared baking sheet. Bake at 250° for 1 1/2 hours.

Turn oven off; cool meringues in closed oven for 1 hour. Carefully remove meringues from paper. Using a fine sieve, dust meringues with 1 tablespoon cocoa. Makes 30 cookies

Spritz Cookies

1 cup shortening
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour, sifted
1/4 teaspoon salt
1/2 teaspoon baking powder
1/3 cup sugar
1/8 teaspoon red or green food coloring gel
Chopped candied cherries (optional)

Beat shortening at medium speed with an electric mixer until creamy. Gradually add 3/4 cup sugar, beating until light and fluffy. Add egg and vanilla, beating until blended.

Combine flour, salt, and baking powder; gradually add to shortening mixture, beating at low speed until blended. Cover and chill 10 minutes.

Combine 1/3 cup sugar and food coloring gel in a zip-top plastic bag, and seal; shake and squeeze bag to evenly distribute color. (Too much gel will make sugar wet.)

Press dough into desired shapes using a cookie press. Sprinkle cookies with colored sugar, or top with candied cherries, if desired. Place cookies on ungreased baking sheets. Bake at 400° for 8 to 10 minutes or until lightly browned. Cool completely on wire racks.

Red or green decorator sugar crystals may be substituted for sugar and food coloring gel. Makes about 6 dozen

Chocolate-Macadamia Nut Clusters

8 ounces bittersweet or semisweet chocolate, chopped
1/4 cup (1/8 lb.) butter
1 cup sugar
2 large eggs
1 1/2 teaspoons vanilla
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
1 1/2 cups unsalted roasted macadamia nuts
1 cup semisweet chocolate chips
1 cup sweetened flaked dried coconut (4 oz.)

In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chopped chocolate and butter often until chocolate is melted and mixture is smooth. Remove from over water and let cool to room temperature, about 15 minutes.

In a large bowl, with an electric mixer on high speed, beat sugar, eggs, and vanilla until smooth. Add chocolate mixture and beat until well blended. Stir in flour and baking powder, then beat just until moistened. Stir in macadamia nuts, chocolate chips, and coconut.

Drop dough in 1-tablespoon portions, about 2 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.

Bake cookies in a 350° oven just until firm on the edges but still soft when pressed in the middle, 8 to 10 minutes (see notes); if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely. Makes about 42 cookies

Chocolate Thumbprints

1 cup (1/2 lb.) butter, at room temperature
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
2 large egg yolks
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
About 1/3 cup turbinado sugar
Chocolate ganache

In a bowl, with an electric mixer on high speed, beat butter, granulated sugar, and brown sugar until smooth. Beat in egg yolks and vanilla until well blended, scraping sides of bowl as needed.

In another bowl, mix flour, baking powder, and salt. With mixer on low speed, beat flour mixture into butter mixture until well blended. Cover bowl with plastic wrap and chill until dough is firm but pliable, about 30 minutes.

Place about 1/3 cup turbinado sugar in a shallow bowl. Shape dough into 1-inch balls and roll in turbinado sugar to coat. Place 1 inch apart on buttered or cooking parchment- lined 12- by 15-inch baking sheets. Press your thumb into the center of each cookie to make a 1/2-inch-deep indentation.

Bake cookies in a 325° oven until lightly browned, 10 to 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Transfer cookies to a rack to cool completely (if indentations have disappeared, make them again while cookies are warm).

Carefully fill each indentation with about 1 teaspoon chocolate ganache. Let stand until ganache is shiny and firm to the touch, about 1 hour (or chill for about 30 minutes). Makes about 50 cookies

Chocolate ganache. In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture is smooth. Remove from heat and let cool until thick but not firm, about 15 minutes. Makes about 1 1/4 cups.

Note - Turbinado sugar is a golden-brown, large-crystal sugar, sometimes labeled raw sugar or Demerara sugar. If you can't find it, substitute additional granulated sugar.

Orange-Infused Cherry-Almond Biscotti

1 3/4 cups all-purpose flour (about 7 1/2 ounces)
1 cup whole wheat pastry flour (about 5 1/8 ounces)
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon grated orange rind
2 tablespoons melted butter
1 tablespoon fresh orange juice
1/2 teaspoon almond extract
3 large eggs
3/4 cup dried sweet cherries, chopped
3/4 cup slivered almonds, toasted and chopped
Cooking spray (optional)

Preheat oven to 350°. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, and salt in a large bowl; stir with a whisk. Combine rind, butter, juice, almond extract, and eggs in a bowl; stir with a whisk.

Add egg mixture to flour mixture; stir until a soft dough forms. Stir in cherries and almonds. Turn dough out onto a lightly floured surface; knead lightly 8 times. Divide dough in half. Shape each portion into an 11-inch-long roll. Place rolls 4 inches apart on a baking sheet coated with cooking spray or lined with parchment paper.

Bake at 350° for 25 minutes or until golden. Remove the rolls from pan, and cool for 10 minutes on a wire rack. Cut each roll diagonally into 20 (1/2-inch) slices. Carefully stand slices upright on baking sheet.

Reduce oven temperature to 325°. Bake biscotti for 20 minutes or until almost firm (biscotti will be slightly soft in center but will continue to harden as they cool). Remove from baking sheet; cool completely on a wire rack. Makes 40 biscotti

Apricot Crumbles

2 sticks unsalted butter, cold, cut into pieces
2 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 egg yolk
1 teaspoon vanilla extract
3/4 cup apricot jam or preserves
1 teaspoon grated fresh ginger

Heat oven to 375°. Coat an 8-inch square baking dish with 1 tablespoon of the butter.

In a food processor, combine the flour, granulated and light brown sugars, baking powder, and salt. Pulse to combine. Add the remaining butter and pulse until crumbly. Add the egg yolk and vanilla and pulse until the mixture just comes together but is still crumbly. Transfer 1/2 cup of the dough to a small bowl or cover with plastic wrap and refrigerate. Use your fingertips to press the remaining dough evenly into the baking dish, pushing the dough up about 1/4 inch around the edge.

Combine the jam and ginger in a small bowl. Spread the mixture evenly over the crust. Crumble the remaining refrigerated dough over the top. Bake until golden, about 35 minutes. Cool on a wire rack for 20 minutes before cutting. Makes 9 servings