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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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    These are from the Barefoot Contessa by Ina Garten and they are outrageously good--the best brownie I've ever had.

    Recipe #59895

    From my friend Sam - Similar to a recipe from Martha Stewart's Cookies.

    Recipe #385338

    From an article: Quest for the perfect Chocolate Chip Cookie found here: I've made these twice since the article was published a week ago. These cookies are awesome. I couldn't find the chocolate ovals at whole foods, so I just used bittersweet chocolate chips and they were great! I thought the salt on top would be weird but I tried it both ways and liked it better with the salt. Go figure!!

    Recipe #314533

    Adapted from a recipe by janetk at The original recipe was for "cookies", but the reviewers there complained about the texture being too cakey, so I made them mini-muffins instead. Use quick oats, NOT INSTANT. For the pudding, use a cooked variety, not instant. If you don't have whole wheat flour, just use 3/4 cup all-purpose.

    Recipe #377421

    This pie is so easy and doesn't need a crust. Taste wonderful warm with a scoop of Homemade Vanilla Blue Bell Ice Cream!

    Recipe #115391

    That's right folks, the Jimmy Buffett fan in me is sharing a "Buffett-inspired" recipe to get into the "swing of things" and gear up for tailgating season. Also lots of fun for kids' snacks or barbecues. I saw this in a little shop in Estes Park, CO and tried out some things to make a "copy" when I got home.

    Recipe #89105

    Adapted from a recipe by Kerry Saretsky at Serious Eats - She describes them as "These cookies are to die for—the texture of a crumbly-chewy chocolate chip cookie, studded with buttery pine nuts, perfumed with exotic, but sweet and familiar vanilla. Then there's the flavor you just can't place off the top of your head, that tart, fruity sweetness of the pomegranate molasses. These are very special, with an upscale, artisan flavor, and comforting, addictive sweet texture. Dipped in milk, they're a surprise wrapped in an everyday cookie wrapper."

    Recipe #363277

    Adapted from a recipe by Gina DePalma at Serious Eats, posted at These were inspired by her memories of her grandmother's recipe for frese, a Calabrian breakfast treat, usually spiced with anise or fennel, and yeast-raised. She notes that anise or fennel can be used in place of the cinnamon, but recommends using only a single pure flavor note, as that's the way her nonna would have liked it. Stored in an airtight container, these will last for weeks (though you might have to dunk it in your coffee after the first week).

    Recipe #361841

    Adapted from the blog at

    Recipe #342006

    156 Reviews |  By P4

    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.

    Recipe #50684

    From "Good Eats," episode "Flat Is Beautiful: Going Crackers." If you can't find graham flour, sift together 2/3 c all-purpose flour, 1/3 c coarse-ground wheat bran and 1 1/2 tsp wheat germ. Avoid baking powder with aluminum; it will make your crackers taste metallic.

    Recipe #337422

    For use with recipe #333348. Makes enough to fill about 24 hamentashen. From Mom's recipe box.

    Recipe #336336

    Use to fill recipe #333348. From Mom's recipe box. Makes enough to fill about 36 hamentashen.

    Recipe #336328

    From Mom's recipe box.

    Recipe #336327

    Recipe #336321

    An Italian cookie from Michael Chiarello. Be sure you scrape every last drop of honey into the batter or the consistency will be wrong. Buy a 1 lb jar and microwave it for 15-20 seconds to warm the honey so it pours out of the jar more easily.

    Recipe #336049

    From Donna Dooher's "Cookworks" on Food Network.

    Recipe #336046

    An anise cookie from Michael Chiarello. Time does not include chilling time or cooling time after the first bake.

    Recipe #336045

    This is an adopted recipe. I did a bit of Googling and learned that it is a Polish cookie! The spelling should be 'bugija' and it means "liar's cookies" as in "Have you been eating the cookies?" "No! Honest, I haven't." "Then what is all that powdered sugar doing on your chest?" Bugia, or liar's cookies, leave a telltale trail. Nifty, huh? Enjoy!

    Recipe #80285

    From Mom's recipe box.

    Recipe #333483

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