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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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    My great-grandmother's recipe.

    Recipe #333480

    5 Reviews |  By RyGuy

    My grandpa taught me how to make these authentic Dutch windmill cookies, using his wood cookie forms that have passed through the generations. Today, they can be made into any shape you like, using cookie cutters.

    Recipe #316180

    A classic Jewish pastry, traditionally served on the holiday of Purim. The word means "Haman's Ears" but they're supposed to represent Haman's tricornered hat. They are traditionally filled with mohn (poppy seed and honey), lekvar (prune butter), apricot jam or raspberry jam. Mohn can be purchased in cans in grocery stores, usually near the marzipan and pie fillings in the baking aisle. You can also use recipe #336328 or recipe #336336,

    Recipe #333348

    Posted to the "Cooking-Dragon" mailing list by Susan. She says, "Critics of vegan cookies beware: this one will have you eating your words… and the cookies!" She also notes, "Unbleached all-purpose flour produces a more decadent cookie with classic taste and texture. You can, however, use whole-wheat pastry flour and still have a cookie that is fantastic (really!)."

    Recipe #333031

    These cookies have the most wonderful flavor. Not to sweat. They are great with coffee or ice cream.

    Recipe #270175

    Adapted from a recipe by Starflower at

    Recipe #332890

    8 Reviews |  By Noo

    So simple to make and so yummy. The dough will quite happily sit in the fridge for a week, so you can bake off as much as you want when you want.

    Recipe #321751

    Courtesy Irony-chan. I can't call them what she calls them and post the recipe here.

    Recipe #332083

    2 Reviews |  By Marz

    From Cook's Illustrated published May 2000. This recipe makes a heck of a good brownie! These are very rich and decadent, it is best to cut them in small, 1 inch squares.

    Recipe #303143

    From Mom's recipe book.

    Recipe #321044

    I forget where I found this. It's a bit messy, but very tasty.

    Recipe #321095

    From Nigella Lawson's "Nigella Express"

    Recipe #319963

    Courtesy Cook's Illustrated Magazine. Oatmeal-Raisin Scones: substitute 1 cup rolled oats for 1/2 cup all-purpose flour. Increase sugar to 4 tablespoons and butter to 6 tablespoons. Replace currants with 3/4 cup raisins. Ginger Scones: substitute 1/2 cup chopped crystallized ginger for currants.

    Recipe #244032

    From Dorie Greenspan's blog at Financier molds can be gotten from housewares or kitchenwares stores; they should be about 3 3/4" x 2" x 5/8" and hold about 3 tbsp.

    Recipe #323545

    Something to have with that cup of tea or coffee without the guilt if you are following a Weight watchers points plan. Points for ingredients are in brackets. Mixture makes 16 at 1 point each.

    Recipe #161282

    A Jewish version of biscotti. From Mom's notebooks.

    Recipe #322392

    Recipe #321094

    Adapted from a recipe by Kathy at Not crunchy like the originals, but boy, are they good! DON'T make them too big, or they get unwieldy.

    Recipe #320982

    From the Syllabub blog at Makes enough for 2 trifles. See recipe #291863.

    Recipe #291854

    From Syllabub's blog at If you leave the cookies flat and unfilled, they're Brandy Snaps. If you curl and fill them, they're Jumbles.

    Recipe #317376

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