“The cookies of my childhood were always store-bought (Chips Ahoy, SnackWell’s, Oreos), always reduced-fat (the ’90s, baby!), and, when I could manage it, traded for something better in the school ...
The 'Bake Smart' cookbook author uses ground walnuts and buckwheat flour for this twist on a classic Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the weekly recipes ...
Submitted by Rosalie Mangione, Silver Lake 1 cup butter 1½ cups sugar, divided ¼ teaspoon salt 3 egg yolks 2½ cups flour, sifted 6 ounces raspberry jam 4 egg whites 1½ cups pecans, ground In a large ...
"Fruit preserves are a traditional filling, but you can use chocolate-hazelnut spread or pumpkin-spice buttercream," says the pastry chef Greg Dupree Zoë François' recipe goes from classic to spooky ...
These Linzer cookies with persimmon filling were one of the five favorites of the Los Angeles Times’ seventh Holiday Cookie Bake-Off in 2017. For Alice Nishimoto, these Linzer cookies are a creative ...
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