Cookie recipe collection

You can try, but they taste great and your guests will have trouble figuring out what they are.

Cornflake macaroons made with whipped egg whites, coconut, pecans, and crispy corn flakes. Light, crunchy, and naturally gluten-free with no flour at all.

Beverwyks are old Dutch spiced cookies with cloves, allspice, cinnamon, and chopped raisins rolled and cut into shapes. A traditional holiday cookie from New York's Dutch heritage.

Bewitching cookies with orange zest, orange juice, buttermilk, and chocolate chips in a soft brown sugar drop cookie. A citrus-chocolate combination that's hard to resist.

Big-batch oatmeal cookies with brown sugar and butter, no eggs, no chips. Mash flat with a sugar-dipped glass for crisp-edged, chewy-centered classics. Makes 10 dozen.

Big white soft sugar cookies with buttermilk, nutmeg, and raisins that stay pale, pillowy, and cakelike. An overnight-chilled batter baked just 5 minutes for the softest cookie you'll ever make.

Birds in the Nest cookies with brown sugar dough rolled in ground nuts and filled with jelly. A thumbprint cookie recipe passed down through generations of holiday baking.

Birds nests are thumbprint cookies rolled in egg white and crushed walnuts, then filled with a jewel of fruit jam. A classic holiday tea cookie that bakes in 10 minutes.

Italian almond-hazelnut biscotti twice-bake to crisp dipping cookies with lemon zest, almond extract, and toasted nuts. Lower-fat traditional Italian style, keeps a month in a tin.

Classic almond biscotti are twice-baked Italian cookies made with whole-wheat and white flour, turbinado sugar, eggs, vanilla, and toasted almonds. Crisp, dunkable, and made for coffee.

Biscotti ai pignoli are Italian pine nut cookies made with a warmed sugar-egg foam, lemon zest, and cake flour. Crisp, golden Sicilian-style sweets topped with pine nuts. Makes 36 cookies.

Savory Italian cheese cookies loaded with freshly grated Parmigiano-Reggiano, butter, and a hint of nutmeg, each topped with a whole almond and baked golden. Rich, crumbly, and utterly addictive.

Aniseed biscotti from Genoa, twice-baked into long, crisp logs scented with whole anise seed. A yeast-raised dough makes them lighter and more bread-like than the typical Tuscan biscotti, ideal for dunking in coffee or sweet wine.

Biscotti di anise are traditional Italian twice-baked almond cookies with anise seeds and anisette liqueur. Crunchy, fragrant, and made for dunking in espresso or Vin Santo.

Traditional Italian almond biscotti (Biscotti di Prato) baked twice for shattering crunch. No butter, no oil, just flour, eggs, sugar, and whole blanched almonds.

Authentic Tuscan almond biscotti twice-baked until crisp and golden. A traditional Italian cookie with toasted almonds, almond extract, and an egg wash finish.