Here's one fine cookie recipe with lots of variations to ensure that you never tire of this ever-popular treat.
With the tiniest stretch of imagination, this creamy concoction tastes like a mouthful of oatmeal cookies – minus the raisins, of course!
Drop cookies make a fuss-free base for these delightful sandwiches, as there's no rolling out or cutting required. The trick to getting the most uniform, round cookies is to rotate them between your palms before coating them in sprinkles. You'll find white nonpareils in bulk-food stores.
Traditionally served during the holidays and Chinese New Year, these crumbly melt-in-your-mouth cookies have three layers of almond flavour. Ground almonds add a hint of crunch, almond extract lends a sweet aroma and whole almonds make for a pretty garnish.
These simple, sweet drop cookies combine chocolate, coconut and almond in a delightful homage to a Test Kitchen favourite chocolate bar.
Savour the moment and indulge in one of these pretzel-filled cookies when you need a break.
Candy cane-striped peppermint cookies in a variety of shapes add fun and flair to the platter.
To share this cookie recipe, Mary Seldon had to brush a light dusting of flour off page 198 of her prized and out-of-print cookbook Viennese Cooking. For the children's single-layer cookies she rolls out the dough, cuts out seasonal shapes and decorates them with candy sprinkles before baking.
We've taken all of the elements of hot chocolate—cocoa, marshmallows and sprinkles—and put them into a delicious cookie you can take anywhere.
