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Lemon Blueberry Bars

Fresh blueberries make these lemon bars a bit sweeter than usual, and very jammy, but without compromising their essential acidity. The grated lime zest...

Author: Melissa Clark

Buttery Almond Cookies

Made with high-fat, cultured butter, these melt-in-your-mouth almond cookies are like the most tender shortbread you've ever eaten. A simple confectioners'...

Author: Melissa Clark

Italian Almond Cookies

These delectable almond cookies are made with just a few ingredients. Though they're typically Sicilian, similar versions are found all over Italy. A bit...

Author: David Tanis

Cranberry Pear Crumble Bars

Sweet pears and tart cranberries pair perfectly in these treats, which are part bar cookie, and part fruit crisp. Here, both crust and crumble topping...

Author: Yossy Arefi

Chocolate Molasses Cookies

All you need to shape this dead simple dough are your hands (and maybe a helper or two). Decidedly more "grown up" in flavor - both the molasses and cocoa...

Author: Alison Roman

Chocolate Kolbasa (Russian No Bake Fudge Cookies)

The chef Bonnie Morales Frumkin upgraded this recipe from a treat her Russian family often made during the Soviet era as a way to stretch precious supplies...

Author: Julia Moskin

Spritz Cookies

A basic cookie dough recipe is at the heart of this treat, great for any occasion. A cookie press (think of a caulking machine, but with cookie dough)...

Author: Alison Roman

Chocolate Extremes (Double Chocolate Cookies)

These provocatively named cookies came to The Times in a 1999 Sunday Magazine article about Mrs. London's Bake Shop, a husband and wife owned bakery in...

Author: Molly O'Neill

Cultured Butter Cookies

These cookies are crumblier, crisper and more buttery in flavor than the typical cookie made with high-fat sweet cream butter. Which is exactly why you...

Author: Melissa Clark

Aylenish Rugelach With Orange, Walnuts and Cinnamon

Once upon a time, good Jewish housewives (known as balaboostas in Yiddish) all knew how to make pastries like strudel, rugelach and schnecken from scratch,...

Author: Julia Moskin