Rosemary Black

Rosemary Black
Did you know?

Rosemary is the mother of seven children, which explains why she more than qualifies to write books about cookies and baked holiday treats for kids.

Rosemary Black
Rosemary's Featured Recipe
Raspberry Crumb Bars

Click here for recipe

Rosemary Black is the food editor at the New York Daily News. She is a frequent contributor to Ladies Home Journal, Family Circle, Child, Parenting, and other publications.


Rosemary is the author of three cookbooks: Cookies Year-Round, Cooking with Joy, written with Joy Bauer, and The Kids' Holiday Baking Book.


She lives in Pleasantville, New York, with her family.

Latest Recipes

Pumpkin Spice Bars

The kitchen smells like Thanksgiving while these moist and spicy bars are in the oven. Easy to mix, they rely on one of my favorite time...

(1 Votes)

Cream Cheese Icing

This lush icing is creamy and rich, making it the perfect topping for any number of bar, drop, or rolled cookies. Stir in some melted mi...

(1 Votes)

Raspberry Crumb Bars

This is a cookie you’ll make over and over because it’s beautiful, easy, and delicious. To avoid overbaking, take these out of the oven ...

(1 Votes)

Pecan Triangles

This cookie tastes like pecan pie but is better because the ratio of pecans to filling is much higher and the crust is reminiscent of sh...

(1 Votes)

Almond Macaroons

Classic, chewy cookies that are hard to resist, these are easy to make in the food processor.

(1 Votes)

Lemon Bars

The filling in these is pleasantly tart and the crust tastes like shortbread—delicious! If you don’t serve these right away, sprinkle th...

(1 Votes)

Chocolate Glazed Milk Chocolate Bars

The seven-ounce bar of milk chocolate needed to make these rich confections is a handy size to keep for preparing S’mores, so you may wa...

(1 Votes)

Chocolate Chip Ice Cream Sandwich Cookies

Make these ahead of time, wrap and freeze individually, and then bring out at the end of a barbecue or outdoor birthday party for a spec...

(1 Votes)

Chocolate Chip Cookies

Crisp, crunchy, and classic, this is an endlessly versatile recipe. Add toasted pecans, stir in shredded coconut, toss in a handful of r...

(1 Votes)
Cookbooks, etc

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