This addictive treat will hit it out of the park at any cookie exchange or holiday party. Experiment with whatever nuts you have on hand. Dried cranberries or chopped dried apricots are also fun toppings.
This punchy lemon mousse will cleanse the palate and satisfy that sweet craving at the end of a meal. For a special finish, garnish it with fresh berries, toasted shaved coconut or crushed ginger cookies.
These moulded aniseed cookies get their festive designs with a special deeply patterned rolling pin. It is said that traditionally children were each presented with their own personal springerle moulds made of wood or metal.
In a season of plenty, small is good. But the small has to be excellent, as in this one-bite drop cookie with a huge hit of chocolate and a balancing touch of candied orange peel.
These sweet and buttery cake-like cookies have slightly crisp outsides and perfectly tender centres. You'll find madeleine pans—the seashell-shaped moulds that give these French treats their signature shape—in specialty baking stores.
Dried figs, crunchy pistachios and chai-inspired? spices give these humble hermit cookies a sophisticated flavour. Look for dried Mission figs in the produce section of your grocery store. For best texture, choose the softest ones.
Light golden and crisp outside, chewy and white inside, these cookies are the perfect show-offs for a natural pairing of flavours. If you don't want to pipe the batter into rounds, drop it by tablespoonfuls (15 mL).
Fish for dessert?
The joke's on them when you serve up delicious deep-fried pineapple sticks. Serve warm with French Fry Cookies and Apple Coleslaw .
You can save time by purchasing a container of fresh pineapple that's already peeled.
This is the best and easiest way to make delicious 'grilled' cheese sandwiches. These sandwiches are actually baked in the oven, on a cookie sheet, so multiple sandwiches can be made at one time. They are also crispier and more uniform.
Rugalahs are one of the most requested Hanukkah cookies, now popular year-round. When the nut and fruit crescents bake, they ooze ever so slightly, and this rich filling gets crisp and caramel-like around the crescents.
