This is a modern twist on the traditional jam-filled Israeli Hanukkah favourite – sufganiyot. These are most delicious eaten the same day they are made.
Swirls of colour add drama and great taste to a cookie platter. If you prefer a green accent, use green colouring and cherries.
These biscotti have a slightly drier texture than ones made with butter, which means they are perfect for dunking in your favourite beverage.
A homemade nut flour—made by pulsing pecans in a food processor—gives these cookies a texture similar to shortbread.
This combination of two favourite sweet treats – cupcakes and ice cream cones – is the best of both worlds. When packing them to transport, snuggle them into a cookie tin, then insert a few toothpicks into cones around the edge of the tin and one in the centre to support some plastic wrap so you don't mar the icing.
This treat tastes like a cross between traditional peanut brittle and sesame crisps. Salted nuts add a nice contrast to the sweet, sticky corn syrup. For the best results, be sure to use an accurate digital candy thermometer.
Winter squash is not only for savoury dishes. Here, butternut squash becomes sweet and caramelized when roasted, giving it a silkier texture and richer flavour than pumpkin.
Top these addictive cookies with mini peanut butter cups for an extra treat.
Glazed cinnamon stars are made from a flourless sticky dough. Though it takes a little more effort than regular rolled cookies, the results are worth it.
