Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust. This recipe adds extra notes of flavor to the mix: the compelling...
Author: Melissa Clark
These moist and chewy treats couldn't be easier to toss together and are loaded with white chocolate chips, Heath bar bits and pecans. Molasses, just a...
Author: The New York Times
When the chef Danielle Oron was growing up in the New Jersey suburbs, she knew that her Israeli family's habits of dousing vanilla ice cream with tahini...
Author: Julia Moskin
The easy-to-handle dough in this basic sugar cookie is perfect for rolling and cutting. It holds its shape well during baking, tastes great, and the flavor...
Author: Susan Spungen
Dense and rich with the flavor of toasted pecans and dark chocolate, these cookies evoke brownies or fudge. They are made with egg whites for leavening...
Author: Kim Severson
Inspired by a series of brushstroke paintings by Ellsworth Kelly, these sugar cookies are meant to be lined up in a tight grid, painted with bold red stripes...
Author: Susan Spungen
These cookies are less sweet and chewier than many traditional nut macaroons. The recipe is from Eileen Dangoor Khalastchy, an 86-year-old cook and baker...
Author: Joan Nathan
For Philippe Massoud, the Lebanese-American chef at Ilili in New York, sesame desserts are the taste of childhood. In this easy recipe, he adds tahini...
Author: Julia Moskin
These vegan and gluten-free brownies, as conjured up by Julie Piatt of "The Plantpower Way," a cookbook and vegan lifestyle guide, will enthrall even the...
Author: The New York Times
This recipe is adapted from a 1981 Mimi Sheraton recipe for Murbeteig, a pie and sugar-cookie dough from Germany. This buttery cookie isn't too sweet,...
Author: Sara Bonisteel
The easy-to-handle dough in this basic sugar cookie is perfect for rolling and cutting. It holds its shape well during baking, tastes great, and the flavor...
Author: Susan Spungen