I tested 8 different butter cookie recipes, looking for the "perfect" butter cookie. It had to be buttery, a little crumbly (like shortbread), and not too sweet. This is the winner. I think these are the Worlds Best Butter Cookie, courtesy of Chef Alice Medrich.
After many years of experimentation, I think these are the best biscotti I've ever made. They are nice and dry and crunchy the way real biscotti should be - they are not cookie-like like many you buy in the store these days. They are perfect for dipping, they have a long shelf-life, they are delicious and flavorful. My toddler LOVES them and even asks for them before bed with a cup of milk for dipping. Another great recipe from Alice Medrich.
This recipe is as close to foolproof as I have ever made. I have never made an edible cookie, and my wife of 32 years has always had difficulty makeing sugar cookies, so when I found this recipe in Cook,s Illustrated, I was amazed with how well this worked. I made some tweeks to lower the sugar amount and added cinnamon to change the flavor and look. Please enjoy!
Found this years ago on Cooking Light and have been making every since.
Please do not leave out the black pepper it realy does add to these cookies.
Preparation time does not include the hour of chill time that is needed before baking.
DH says they are the best Gingersnaps he’s ever had.
I went through all the haystack recipes on zaar and did not see these. They are a little different as they don't use the chow mein noodles. They are easy and too good to leave off. I want to try these with dry roasted peanuts and maybe butter instead of the peanut butter just for a change,there is something about the sweet and salty that makes you keep eating them.
This too came out of my Texas cookbook.
I don't remember how many these make so I took a wild guess.
These cookies have a great chewy crisp texture and are loaded with fruit flavor..They keep well, if you can keep people out of the cookie jar..I have made these with alternate fruit flavors..all are winners..
**THE CRANBERRY CHERRY FILLING CAN BE MADE AHEAD AND REFRIGERATED UP TO 4 DAYS BEFORE MAKING COOKIE DOUGH..