This cookie couldn't be any easier to make and are great as is for snacking on and dunking in milk, but are easy to change up as well (dip in chocolate, add lemon extract and poppy seeds, dust in cocoa powder or confectioners' sugar...).
The hardest part about making these bars might be refraining from eating the vibrant-hued cranberry curd straight from the bowl.
Aronia berries give these cookies a tart, blueberry flavor.
These easy fruit bars make wonderful use of late-fall fruits.
This is quite the cookie made as written, but is also a great candidate for add-ins. Imagine dried cherries, chunks of toffee, or peppermint candy pieces!
This is the best recipe by far that I've tried for cut-out sugar cookies. The dough handles beautifully, forming a wonderful canvas for icing and decorations. It also doubles or triples easily for extra-large batches around the holidays.
Just a little overbaking will turn these nutty, buttery cookies dry and crumbly, so take care not to leave them in the oven too long!
These are a cakey version of gingerbread cookies; soft with molasses, warm spices, and a crunchy layer of sparkling sugar.