Reminiscent of chocolate mint ice cream, this cookie wraps one dough around another for a two-tone look.
Donatina Zampino of St-Leonard, Que., says these melt-in-your-mouth cookies are as traditional as the wedding cake in her family.
A simple icing trick turns these sugar cookies into glittery works of art. Make sure you gently tap off as much excess decorating sugar as possible for the most polished end-result. You can also use a toothpick to scrape off any loose sugar after the cookies are dry.
Crispy sugar-dusted crusts surround perfectly soft, chewy centres in these chocolaty delights. The cookies are so addictive. With plenty of milk on standby, there's no telling how quickly they'll disappear.
Take a break from traditional holiday desserts with these tart citrus cookies. For best results, use freshly squeezed lemon and lime juice in the icing.
Recipes in early cookbooks, such as the 1915 edition of the Five Roses Cook Book, show that ginger cookies have been a favourite for generations.
Sneaking this wholesome ancient grain into a beloved oatmeal cookie is easier than you think. With just a hint of flavour and a light crunch, it blends in with the oatmeal and adds extra nutrition to a sweet snack. The cookies will turn out little softer and cakier than usual.
The brown sugar gives these cookies a beautiful golden colour and a caramel flavour, which is delicious with the bright citrus zest.
It's tempting to sneak a taste of dough while making cookies—and while we don't encourage that, these bonbons are egg-free, making them A-OK to eat raw.
Canned chestnut pur?adds European chic to elegant finger cookies. If you want to freeze the fingers, do so before dipping them in chocolate.
