When I found this recipe, I didn't think it would work because there are no eggs in the recipe. I made them anyway and they are fantastic! Crunchy, crisp and wonderfully sugary. And terribly addictive; I ate one everytime I passed the cookie jar! From Taste of Home.
I love these almond-y cookies. They are not too sweet and the contain Almond paste, almond extract, salted almonds and blanched almonds! I have been told they are even better the next day but I have never waited that long.
An attractive fudgy cookie with a crackled appearance. I received the recipe from a male co-worker who makes these every year for the whole building. These are my friend Roo's favorite cookies. She calls them clouds of love because she knows I only bake these for special people.
My children love to decorate gingerbread cookies but don't like to eat gingerbread. This recipe is halfway between sugar cookies and gingerbread. The girls love the taste. They are a light golden color and perfect for decorating or simply sprinkled with raw sugar before baking. A crisp cookie.
This recipe comes from one of my many Barefoot Contessa cookbooks. I've tried many coconut macaroon recipes and this one is by far the best. For an extra special treat I have been known to dip the bottoms in bittersweet chocolate.
I adapted an American's test kitchen recipe to please my peanut butter loving friend, Roo. It is easy to overcook these cookies, so only bake until the edges are brown. They will bake some more on the cookie sheet.
Pecan filling on a buttery brown sugar crust. I got this recipe from Martha's show. I have learned from trial and error to line my baking pan with aluminum foil to remove the cookies in one piece. Makes 32 cookies but for my Holiday cookie trays I cut each cookie in half to make 64 little yummy bites.