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    You are in: Home / Cookbooks / Cookies
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    29 recipes in

    Cookies

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    Remember those big-as-your-face, tender-crumbly, buttery sweet bakery cookies studded with chocolate chips? This recipe gets pretty close. Feel free to substitute sprinkles (or jimmies) or colored sugar for the chips. Adapted from http://bit.ly/1bN476p by Yvonne Ruperti

    Recipe #508770

    These are delightful icebox cookies..

    Recipe #118837

    A classic sugar cookie found throughout Normandy, sometimes called a galette or petit beurre. Serve with fruit desserts.

    Recipe #174710

    I have had this recipe for so long that I can't remember where it came from, but I think I got it out of a magazine or newspaper. I like it because you can use the dough in so many different ways. For the Holidays, you can press half of a candied cherry in the center of unbaked cookie, and then after baking drizzle with either white or dark chocolate, melted.

    Recipe #18307

    My friend Chantel makes one of the best biscottie I have tried. I have bought biscotti at the grocery stores and some of the coffee shops and it doesn't compare. this is a simple recipe that is easy to make and tastes second to none! Thanks Chantel.... Also as optionals you can add 1 tsp vanilla, an extra 1/2 cup cranberries, rind of one orange and/or decrease sugar by 1/4 cup

    Recipe #493150

    I thought I was in heaven when I bit into one of these melt-in-your-mouth shortbread cookies. Thanks to Chef Romina Rasmussen of Les Madeleines Bakery in Salt Lake City for sharing the recipe.

    Recipe #162207

    7 Reviews |  By blucoat

    These dense and chewy cookies are made without butter or flour, and have an intense chocolate flavour. This recipe is from the Bon Appétit Test Kitchen (Bon Appétit Magazine, June 2008). Can also roll cookies in sugar prior to baking.

    Recipe #329345

    The geniuses at America's Test Kitchen have created tender, crispy cookies that roll out easily. Cream cheese—a surprise ingredient—gives the cookies flavor and richness without altering their texture. For a dough that's incredibly easy to handle, this recipe uses the "reverse" creaming method: incorporate slightly softened—not melted—butter into the flour and sugar (rather than first creaming the butter and sugar). If desired, the cookies can be finished with sprinkles or other decorations immediately after glazing. From Cook's Illustrated Magazine (November, 2003).

    Recipe #404464

    These delicious, not too sweet treats aren’t streusel crumb bars but more like a raspberry sandwich cookie. You can also use blueberries. Recipe is from "Baked: New Frontiers in Baking", the cookbook by Matt Lewis and Renato Poliafito of the famous bakery, Baked, in Brooklyn, New York.

    Recipe #430917

    These are absolutely outstanding--by far the best pecan bars I've ever tried. I used white whole wheat flour for the crust and, since I didn't have dark rum, used golden rum. I also used Smart Balance's 50-50 Baking Blend to avoid some of the cholesterol. Even with all these substitutions, they were outstanding to the point that I'll never make any other pecan bar. Cooking time does not include 2 hrs. to cool after baking.

    Recipe #423466

    OHHH...these are REALLY good lime bars I found in Cook's Illustrated.

    Recipe #177945

    Simple perfection. Buttery and elegant.

    Recipe #14865

    These cookies never last out the day at work, church get-togethers or wherever I take them. I got this recipe back in high school in my German class and have been making them ever since. Yummy! They've become my annual blue ribbon winner at the local county fair.

    Recipe #47422

    These are buttery and crispy!... for the holidays use colored sugar :)

    Recipe #250872

    This recipe goes back over 20 years, using the highest quality butter will make a huge taste difference to these cookies, I like to add in a pinch of cinnamon, coating in the confectioners sugar is only optional --- these cookies may also be made using a cookie press fitted with a star, stick a small maraschino cherry into the middle of the cookie before baking if desired

    Recipe #265591

    Yes, finally a cookie that really does taste just like the ones sold at the bakery! --- these taste almost similar to Pillsbury chocolate chip cookie dough (the dough that is wrapped in a tube-like shape) but this is better! The dough amount may be reduced to make about 40 (one-heaping tablespoonful) smaller cookies, be aware that baking times will need to be slightly reduced for smaller cookies--- NOTE do not double the recipe in one bowl it will not have the same texture if your going to double make two separate recipes in two bowls --- you will love these cookies!

    Recipe #337714

    These cookies are buttery and chewy with extreme coconut flavor, they are a sweet cookie, for a less sweeter taste you may reduce the white sugar by 2 tablespoons if desired, for some reason these are not as good if you double the recipe into one bowl, to double I would suggest to make two separate recipes into two bowls ---if you are a coconut-lover you will love these, I have made these cookies many times, they are very good! --- serving is only estimated and recipe may be doubled successfully.

    Recipe #343012

    This came from my Grandfather who was Greek. These cookies are a tradition amoung Greek people and are served as a good luck token, at weddings, Baptisms, and other celebrations

    Recipe #19702

    3 Reviews |  By AltB

    My great-grandmothers recipe from Italy. Yummy, and so addictive! Everyone likes them or loves them!

    Recipe #309728

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