This shortbreadlike, dulce de leche–filled sandwich cookie is popular throughout South and Central America.
A log of slice-and-bake cookies is handy as a novel hostess present, or to stash in the freezer for refreshing supplies as needed.
Early gooseberries are green, tart and require 2 tbsp (30 mL) water added to fruit for juice. Later red gooseberries are softer and sweeter; the sugar in the filling can be reduced by 2 tbsp (30 mL) for a tart flavour, and water is not needed.
A buttery coconut filling takes these chocolate cookies into extraordinary territory.
Bite-size quiches just bursting with flavour will disappear from the party tray in seconds. Make sure the pastry is rolled to scant 1/8-inch (3 mm) thickness so it doesn't puff when baking.
Hermits are lightly spiced soft fruit-and-nut cookies. You can replace the pistachios with chopped walnuts, almonds or pecans, and the cranberries with Thompson or golden raisins. To expose more of the pistachio's green, vigorously rub the shelled nuts in a towel before chopping.
Familiar eggnog flavours of nutmeg, cinnamon and rum make these Christmas ornament cookies taste and look festive.
