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    You are in: Home / Cookbooks / Cookies and Brownies
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    87 recipes in

    Cookies and Brownies

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    This recipe is a gift from my friend Gary.

    Recipe #442172

    This is essentially a giant butter cookie, flavored with salt for an amazing salty-sweet experience. With so few ingredients, you must use the best quality products you can; a premium French butter would be ideal. The original recipe calls for gray salt (a moist, large-crystal French salt), but any kosher or coarse salt will do. (Try to avoid iodized salt; the simplicity will just pull up the iodine flavor.) Adapted from a post by Caroline Russock at Serious Eats (which she adapted from _Around My French Table_ by Dorie Greenspan).

    Recipe #439450

    A dense brownie/blondie-like concoction; it's almost like pumpkin pie filling without the crust, thickened enough to be hand-held. Adapted from a recipe at Brown Eyed Baker.

    Recipe #439447

    Unlike a more traditional Scots shortbread, which would likely have ground oats, this recipe uses rolled oats, which gives it a hearty, crunchy texture that would be delicious crumbled over yogurt, or even in a bowl with milk like granola. Adapted by Robin Bellinger at Serious Eats, from a recipe originally in _Martha Stewart's Quick Cook_.

    Recipe #424068

    I don't really like pecans, so I substituted my favorite nut, cashews. Adapted from a recipe at Brown-Eyed Baker (, but she adapted hers from Martha Stewart Everyday Food, Apr 2009.

    Recipe #422572

    A moist-inside, crackly-outside brown sugar cookie. With loads of brown sugar, butter and vanilla, these could also be called "butterscotch cookies." They're quick to make, and do not require a mixer. From ATK 2008.

    Recipe #419087

    Modified from a Canadian newspaper - this is AMAZING stuff! The best description of texture I can give is that this is not totally dry, but it's still crunchy. You will be questioned if it's really Kosher for Passover, you will be questioned how this is possible to make without flour. It's possible AND it's delicious, just try it! Don't half this recipe, it makes a lot, but they will fly off your table! Try variations like cranberries and your favorite nut or dried cherries and almonds instead of the chocolate chips and walnuts.

    Recipe #293486

    Tender, crumbly, addictive little cookies. You can sub any other flavorant you like for the lime zest - lemon zest, vanilla bean, chocolate. You really need a stand mixer to get the right texture. Adapted from a recipe by Jenny McCoy at Serious Eats.

    Recipe #416364

    A Sicilian cookie, traditionally made for St. Joseph's Day (Mar 19). St. Joseph is the patron saint of cabinetmakers, engineers, Canada and confectioners. Adapted from John Besh's _My New Orleans_ and posted by Caroline Russock at Serious Eats.

    Recipe #415534

    The intersection of three classic cookies - it doesn't get better than this. Adapted from a recipe by Brown Eyed Baker.

    Recipe #414408

    Adapted from the Pithy and Cleaver blog (who got it from Giada DeLaurentiis).

    Recipe #409237

    An award winning recipe from Taste of Home magazine. Perfect for the holidays!

    Recipe #404824

    These cookies are to die for!!! I couldn't believe how delicious these were when my aunt made them the other day. If you love ginger snaps give these a try... you will be pleasantly suprised.

    Recipe #145850

    This is a classic New York treat, found in just about every bakery in the city. The cookie is flavored with lemon and vanilla, and the cookies are glazed with half-white and half-chocolate icing, which dries to a slightly hard finish. If you do not have cake flour, you can use 7/8 cup all-purpose flour plus 2 tbsp cornstarch for each cup of cake flour. This recipe is adapted from the America's Test Kitchen Family Baking Book by Caroline Russock at Serious Eats.

    Recipe #404887

    Who doesn't love a snickerdoodle? Well, here is a chocolate version - for all my card carrying chocoholic friends out there!! Prep time is not exact, and cook time is per cookie sheet.

    Recipe #174358

    These come out rather like a chocolate shortbread - a little on the sandy side. Be sure to let the glaze cool and thicken slightly or it will drip right off. Adapted from Nigella Christmas by Nigella Lawson

    Recipe #403956

    A recipe from Lee Zalben's mother - Zalben is the creator and owner of Peanut Butter & Co. The nutritional information is inaccurate, as it includes all the variations; the basic recipe is, per cookie: 139 cal, 9.8g fat, 118mg sodium, 10.2g carbs, 4.0g sugar, 4.1g protein. The recipe appeared on Serious Eats on 9 Dec 2009 at

    Recipe #403054

    Adapted from the _American Country Inn Bed and Breakfast Cookbook Vol 2_, as printed at A Piece Of Cake. She says "It's basically an entire pan of the crisp, brown-buttery, sugary edges of the very best chocolate chip cookie."

    Recipe #402576

    46 Reviews |  By Kim D.

    Like most Italian cookies, these lemon drop cookies aren't too sweet. The perfect summer-time treat or a great addition to your holiday cookie tray!

    Recipe #104852

    These wholesome bars are just like Starbucks blueberry squares (if not better!) My favorite thing about this recipe is the oatmeal base/crumble topping. It is so versatile and makes enough for a generous amount on the top and bottom because c'mon... isn't that everyone's favorite part?! I use this same oatmeal crust recipe with a multitude of different fillings, including swapping strawberries for the blueberries.

    Recipe #386937

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