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.
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. http://bit.ly/6aToYv
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.
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.
From an article: Quest for the perfect Chocolate Chip Cookie found here:
http://www.nytimes.com/2008/07/09/dining/09chip.html?_r=1&ref=dining&oref=slogin 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!!
These are the ultimate Gingersnap cookie, thanks to the lemon juice. Snappy and sweety and chewy--all in one little cookie. Rolled in sugar, cracked top, loaded with flavor. Take 'em to the fair--you'll win a BLUE RIBBON!--cuz they turn out perfectly EVERY time!
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.
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.
These are chewy, fudgy, SUPER EASY cookies that you can probably make right now! I have watched these disappear time and again and everyone is always asking for the recipe. It is almost embarrassing to give it out, it is that easy :) Enjoy! (12/14/06: I wanted to add that Betty Crocker has updated this recipe by adding 1 tsp. vanilla extract, but I don't want to change the original recipe.) *12/22/07: Please see my tips at the end of the recipe! **12/23/08: Betty Crocker has now added a version of the same exact recipe in which the cookie dough balls are rolled in granulated sugar instead of powdered sugar. I've tried this and they're also very good.