Chewy and chocolaty, these drop cookies are quick to make and sweet to eat. You can use granulated instead of superfine sugar – just finely grind it in a food processor.
This variation on lemon curd is slightly less tart than the original. It makes a delicious filling for chocolate sandwich cookies and a refreshing garnish for sliced pound cake.
Keep the fruit for another use and any leftover orange-scented sugar can decorate shortbread cookies or sweeten tea. Lemon peel is also delicious candied. If possible, use organic fruit.
Crispy cookies studded with crunchy pistachios are decorated with a sweet lemon drizzle. To speed up preparation, purchase shelled pistachios at bulk-food stores or ask the family to help hull them.
Elegant cookie tuiles filled with refreshing homemade mousse make an elegant showstopper for dessert. We've garnished ours with mangoes and strawberries, but you can use any favourite fruit.
This is a favourite of Canadian Living web food editor Christine Picheca's mom, Angie. Use a rolling pin to crush the amaretti cookies for the crust; a food processor makes the crumbs too fine.
Bake only six of these lacy tile-shaped cookies (tuiles in France) at a time. This gives enough time for shaping over a waiting rolling pin or bottle while they are still pliable.
Sesame seeds add the perfect amount of savouriness to these otherwise sweet cookies. For a pretty finish, use your fingers to pinch together any cracks in the dough after you've formed the thumbprints.
The Sacher torte, a moist chocolate cake enrobed in apricot jam and chocolate ganache, is Vienna's most popular confection. These cookies, with their sticky jam filling and chocolate dip, pay homage to the iconic dessert.
These morsels are the perfect bite-size sweets to end a meal, dress up a cookie platter or package in a gift box. Make all three varieties to create a dramatic presentation.
