Twelve cookies, one pound of chocolate chips–sounds like a good ratio to me. For these cookies, some of the chocolate chips are melted a...

Even butterscotch blondie brownies can become cookies. Simply drop this blondie batter onto a cookie sheet to produce brown sugar butters...

My daughter has a friend, Joe Siewers, whose mother, Betty, makes the best strawberry jam I have ever tasted. So it came as no surprise ...

These are the macaroons that ended my quest for thick mounds of moist-on-the-inside and crisp-on-the-outside coconut macaroons. Dipping t...

These rectangular cookies mimic the shape and ridged texture of an old-fashioned washboard. Toasted coconut adds crunch to the crisp cook...

Bumps are a good characteristic in these cookies: they signal that there are lots of chewy pieces of dried figs buried in them. The top o...

The dough for these cookies is formed into a large slab, chilled, and then sliced into nice uniform smaller slabs for baking. The slice-a...

Lemon zest packs a real punch when you want to add lemon flavor. These cookies and their filling get their powerful lemon flavor from the...

My mother was famous in our family for her brown sugar chocolate chip cake. As many times as she made it during my childhood or shipped i...