Macadamia Double-Decker Brownie Bars

These gorgeous two-layer bars have a brownie base topped with a gooey nut-and-coconut-studded topping.

For the brownie layer:

• Cooking spray
• 6 oz. (12 Tbs.) unsalted butter, cut into large chunks
• 1-1/2 cups granulated sugar
• 2-1/4 oz. (3/4 cup) unsweetened cocoa powder (natural or Dutch processed)
• 1/4 tsp. table salt
• 2 large eggs
• 1 tsp. pure vanilla extract
• 3-1/2 oz. (3/4 cup) unbleached all-purpose flour

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

For the macadamia layer:

• 1/2 cup firmly packed light brown sugar
• 1-1/2 oz. (1/3 cup) unbleached all-purpose flour
• 2/3 cup light corn syrup
• 1-1/2 oz. (3 Tbs.) unsalted butter, melted
• 1-1/2 tsp. pure vanilla extract
• 2 large eggs
• 1-1/2 cups roughly chopped salted macadamia nuts
• 1/3 cup sweetened coconut flakes

Position a rack in the center of the oven and heat the oven to 325ºF. Line the bottom and sides of a 9x13-inch baking pan with foil, leaving some overhang on the sides, and spray with cooking spray.

Make the brownie layer:

In a medium saucepan over medium heat, whisk the butter until it is melted. Remove the pan from the heat and add the sugar, cocoa powder, and salt. Whisk until well blended, about 1 minute. Add the eggs and vanilla and whisk until smooth. Add the flour and stir with a rubber spatula until blended. Scrape into the prepared pan and spread evenly. Bake until the top is shiny and dry-looking and the brownie springs back very slightly when pressed with a fingertip, about 20 minutes. (The brownie should not be completely baked.) Remove from the oven and put on a rack.

While the brownie layer is baking, make the macadamia topping:

Tip:

Dipping the knife in warm water and wiping it dry between cuts will keep the gooey topping from sticking to the knife.

In a large mixing bowl, combine the brown sugar and flour. Whisk until well blended, breaking up any large clumps. Add the corn syrup, melted butter, and vanilla. Whisk until blended, about 1 minute. Add the eggs and whisk just until combined, about 30 seconds. (Don’t overmix or the batter will be foamy.) Add the nuts and coconut and stir with a rubber spatula until evenly blended.

Pour the macadamia topping over the warm, partially baked brownie layer. Using a spatula, carefully spread the mixture into an even layer. Return the pan to the oven and bake until the top is golden brown, 37 to 40 minutes. Transfer the pan to a rack to cool completely.

Using the foil as handles, lift the rectangle from the pan and invert onto a work surface. Carefully peel away the foil. Flip right side up. Using a sharp knife, cut into 2x2-inch squares and then cut each square into triangles.

Kahlúa Fudge Bites

These are very chocolatey and rich, which is why I like to cut them into smaller, bite-size squares.

• 9 oz. (2 cups) unbleached all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. table salt
• 3/4 lb. (1-1/2 cups) unsalted butter; more for the pan
• 3 oz. (1 cup) unsweetened natural cocoa powder (not Dutch-processed)
• 3 cups very firmly packed light brown sugar
• 4 large eggs
• 2 Tbs. coffee-flavored liqueur (I use Kahlúa) or 1-1/2 tsp. pure vanilla extract

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

For the glaze:

• 6 oz. bittersweet chocolate, finely chopped
• 3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
• 1 Tbs. light corn syrup

Position a rack in the middle of the oven and heat to 325° F. Lightly grease the bottom and sides of a 9x13-inch baking pan.

In a medium bowl, whisk the flour, baking powder, and salt to blend. Melt the butter in a large saucepan over medium heat, stirring occasionally. Remove the pan from the heat and whisk in the cocoa powder until smooth. Whisk in the brown sugar until blended. Add the eggs, one at a time, whisking until just blended. Whisk in the coffee liquer along with the last egg. Sprinkle the flour over the mixture and stir with a rubber spatulla until just blended. Scrape the batter into the prepared pan and spread it evenly. Bake until a toothpick inserted in the center comes out with a few small, moist clumps sticking to it, about 30 minutes. (Don't overbake, or the squares won't be fudgy.) Transfer the pan to a rack to let cool completely.

Make the chocolate glaze:

In a medium bowl, melt the chocolate, butter and corn syrup in a microwave or over barely simmering water, whisking until smooth. Pour the glaze onto the center of the cooled, uncut fudge bars. Using an offset spatula, spread the glaze evenly to cover completely. Refrigerate until the glaze is set, about 30 minutes. Cut into 1-inch squares.

Lemon-Rosemary Christmas Trees

Rosemary gives these holiday cutout cookies a subtle piny touch, and lemon adds brightness.

For the Cookies:

• 15 oz. (3-1/3 cups) unbleached all-purpose flour
• 1 tsp. table salt
• 8 oz. (1 cup) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 Tbs. finely grated lemon zest
• 1 Tbs. finely chopped fresh rosemary
• 1 large egg
• 1 tsp. pure vanilla extract

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

For the Icing:

• 1 large egg white (see note at right)
• 6-1/2 oz. (1-1/2 cups plus 2 Tbs.) confectioners' sugar; more as needed
• 1/2 tsp. fresh lemon juice
• Decorating sugar or edible dragees (optional)

Tip:

Note: The risk of salmonella infection from consuming raw eggs is very low, but you can eliminate it entirely by using pasteurized eggs.

Make the cookies:

In a medium bowl, whisk the flour and salt. With a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Mix in the lemon zest and rosemary. Add the egg and vanilla; continue beating until well blended and smooth, about 30 seconds more. Reduce the speed to low and gradually add the dry ingredients. Mix until the dough is just combined; don't overmix. Divide the dough into 2 equal portions.

Roll one half of the dough between two sheets of parchment to an even 3/16-inch thickness. Slide the dough and parchment onto a cookie sheet and refrigerate until firm, about 30 minutes. Repeat with the remaining dough.

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line four cookie sheets with parchment.

Using a 3-1/2-inch (or similar) Christmas tree cookie cutter, cut out the cookies and arrange them 1 inch apart on the cookie sheets. Press the scraps together, reroll, and cut (if the dough becomes too soft to handle, chill until firm). Repeat one more time and then discard the scraps. Repeat with the remaining dough.

Bake two sheets at a time until the cookies' edges are golden brown, 10 to 12 minutes, rotating and swapping the sheets' positions halfway through for even baking. Cool the cookies on racks.

Make the icing:

In a medium bowl, whisk the egg white, sugar, and lemon juice until smooth. If not using immediately, transfer the icing to a small bowl and press plastic wrap directly onto the surface of the icing to prevent it from drying out.

Decorate the cookies:

Spoon some of the icing into a small pastry bag with a small (3/16 inch) plain tip. (Or use a small plastic bag and cut a tiny bit off a bottom corner of the bag.) Pipe the icing onto the cookies to outline the rim. (If the icing is too thick to pipe, put it back in the bowl and stir in water, a drop at a time, until it pipes easily but still retains its shape. If the icing is too thin, add confectioners' sugar, 1 tsp. at a time.)

If using decorating sugar or dragées, apply them while the icing is wet. Once the icing is completely dry and hard, store the cookies in airtight containers in the refrigerator for up to 5 days.

Gingerbread Cookies

Lightly flour the sharp edge of your cookie cutters to keep the dough from sticking.Visit the Guide to Christmas for more holiday recipes and tips for perfect Christmas cookies.

• 14-1/4 oz. (3 cups plus 2 Tbs.) unbleached all-purpose flour
• 2 tsp. ground cinnamon
• 2 tsp. ground ginger
• 1 tsp. baking soda
• 1/2 tsp. ground cloves
• 1/2 tsp. table salt
• 3/4 lb. (1-1/2 cups) unsalted butter, softened at room temperature
• 1 cup very firmly packed light brown sugar
• 1/4 cup molasses
• 1 large egg

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Sift together the flour, cinnamon, ginger, baking soda, cloves, and salt. Using a stand mixer with the paddle attachment, beat the butter, brown sugar, and molasses on medium until light and fluffy, about 5 minutes. Beat in the egg until thoroughly combined. Scrape the bowl with a rubber spatula. With the mixer on low speed, slowly add the flour until blended. Divide the dough, wrap each half in plastic, and chill until firm enough to roll, about 1 hour.

Position a rack in the center of the oven; heat the oven to 350°F. Lay each piece of dough between two long sheets of parchment or waxed paper. If the dough is very firm, let it sit until pliable. Roll it to about 1/8 inch thick. Peel off the top layer of paper and cut out cookies with a cookie cutter. Put the sheet of dough in the freezer for a few minutes until the dough firms enough to easily transfer the cutouts to ungreased cookie sheets (space them about 2  inches apart). Gather and reroll the scraps. Bake until the edges are golden brown, 10 to 12  min. Let cool on the sheet for 1 minute before transferring the cookies to a rack to cool.

The cookies can be stored in an airtight container for three to four days.

Rich, Fudgy Brownies

These are the perfect brownies to make for a picnic or to just have hanging around for a snack. To transform them into an elegant dessert, add port-soaked dried cherries to the batter and frost the cooled brownies with a port-ganache topping (recipe: Port Ganache-Glazed Brownies with Dried Cherries)

• 8 oz. (1 cup) unsalted butter; more softened butter for the pan
• 3 oz. (2/3 cup) unbleached all-purpose flour; more for the pan
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1/2 tsp. pure vanilla extract
• 2-1/2 oz. (3/4 cup) unsweetened natural cocoa powder
• 1/2 tsp. baking powder
• 1/2 tsp. table salt

Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 9-inch-square metal baking pan, tapping out the excess flour.

Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat. Whisk or stir in the sugar, followed by all four of the eggs and the vanilla. Stir in the flour, cocoa, baking powder, and salt, starting slowly to keep the ingredients from flying out of the pan and stirring more vigorously as you go. Stir until the batter is smooth and uniform, about 1 minute. If you’re using the portsoaked cherries, stir them in at this time, along with any remaining liquid from the saucepan.

Spread the batter into the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick or a skewer inserted 3/4 inch into the center of the brownies comes out with just a few moist clumps clinging to it, about 40 minutes. Let the brownies cool completely in the pan on a rack.

Cut into 16 squares. Keep the brownies at room temperature, well wrapped. You can freeze them, too.

Pine Nut and Orange Cookies

The addition of olive oil makes these tasty cookies moist and rich.

• 1/2 cup pine nuts
• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
• 1/4 cup granulated sugar; more for rolling
• 3 Tbs. finely grated orange zest (from 2 medium oranges)
• 1/4 tsp. baking powder
• 1/4 tsp. kosher salt
• 1/8 tsp. ground cinnamon
• 1/4 cup extra-virgin olive oil
• 1 large egg, beaten

Position a rack in the upper third of the oven and heat the oven to 375°F.


Toast the pine nuts on a rimmed baking sheet, stirring occasionally, until fragrant and golden, about 5 minutes. Transfer to a small bowl to cool.


In a medium bowl, stir the flour, sugar, zest, baking powder, salt, cinnamon, and pine nuts. In a small bowl, whisk the oil and egg and add to the dry ingredients. Mix with your hands until the dough is evenly moist and holds together when squeezed, 1 to 2 minutes.


Fill a small bowl with about 1/4 cup sugar. Pinch off 1 rounded teaspoonful of dough (about 1/2 oz.). Shape it into a ball, coat it in the sugar, and set it in on a light-colored nonstick cookie sheet. Dip the bottom of a drinking glass in the sugar and flatten the cookie to slightly less than 1/4 inch thick. Repeat to make 13 more cookies.


Bake until the tops are golden and the edges are brown, 9 to 13 minutes. Let the cookies cool on the sheet for several minutes, then transfer them to a rack to cool completely. While the first batch of cookies bakes, shape the remaining dough into cookies and arrange on a second cookie sheet. When the first batch is done, bake the second batch.


The cookies will keep in an air-tight container at room temperature for up to 3 days.

Nutella Fudge Brownies

These two-bite brownies are fudgy and decadent with a crunchy top. You'll never believe they're made with just four ingredients.Watch Abby demonstrate this and two other four-ingredient desserts in her Holiday Cookies Video Series. And if you think Abby's four-ingredient cookies are cool, watch how she transforms four ingredients into crowd-pleasing frosty treats.

• 1/2 cup Nutella chocolate-hazelnut spread
• 1 large egg
• 5 Tbs. all-purpose flour
• 1/4 cup chopped hazelnuts

Heat the oven to 350°F. Line a 12-cup mini muffin pan with paper or foil liners.

Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.

Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.

Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes.Set on a rack to cool completely. Serve immediately or cover and store atroom temperature for up to 3 days.

Gingerbread Biscotti

Biscotti are very forgiving, and you can bake these to your taste: chewy, crunchy, or somewhere in between.

• 10 oz. (2-1/4 cups) unbleached all-purpose flour
• 1-1/4 cups packed dark brown sugar
• 2 tsp. ground ginger
• 1-1/4 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. table salt
• 1/4 tsp. ground nutmeg
• 1/4 tsp. baking soda
• 4 oz. (1 cup) pecans, coarsely chopped
• 4 oz. (1/2 cup) lightly packed dried apricots, coarsely chopped
• 1/4 cup molasses
• 2 large eggs
• 2 tsp. finely grated orange zest (from about 1 medium navel orange)

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Position a rack in the middle of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment.

In a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg, and baking soda on medium-low speed until well blended. On low speed, briefly mix in the pecans and apricots. In a measuring cup, lightly whisk the molasses, eggs, and orange zest. With the mixer on low, slowly pour in the egg mixture. Continue mixing until the dough is well blended and comes together in large, moist clumps, 1 to 2 minutes.

Dump the dough onto an unfloured work surface. Divide into two equal piles (about 1 lb. each). Shape each pile into a log that's 10 inches long and about 1-1/2 inches in diameter, lightly flouring your hands as needed (the dough is a bit sticky).

Position the logs on the lined cookie sheet about 4 inches apart. Bake until the tops are cracked and spring back slightly when gently pressed, 30 to 35 minutes. Transfer the sheet to a rack and let cool until the logs are cool enough to handle, about 10 minutes.

Carefully peel the biscotti logs from the parchment and transfer to a cutting board. Using a serrated knife, saw each log into diagonal slices 3/4 inch wide. Return the slices to the cookie sheet (no need for fresh parchment) and arrange them cut side down. It's all right if they touch because they won't spread.

Bake until the biscotti are dried to your taste, about 10 minutes (for slightly moist and chewy) to 20 minutes (for super-dry and crunchy). Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti will still give slightly when pressed, but will harden as they cool. When cool, store in airtight containers.

Sesame-Orange Almond Tuiles

These lacy cookies have an exotic appeal thanks to the tiny sesame seeds inlaid in the surface, as well as the spoonful of sesame oil in the batter that adds a toasty sesame scent. Black sesame seeds make the tuiles especially striking.  

• 3 Tbs. (1-1/2 oz.) unsalted or salted butter
• 1 Tbs. toasted sesame oil
• 3 Tbs. freshly squeezed orange juice
• Grated zest of 1 orange, preferably organic
• 10 Tbs. granulated sugar
• 1/4 cup all-purpose flour
• 3/4 cup unblanched or blanched sliced almonds
• 2 Tbs. white sesame seeds
• 1-1/2 tsp. black sesame seeds

In a small saucepan, warm the butter, sesame oil, orange juice, orange zest, and sugar over low heat until melted and smooth. Remove from the heat and stir in the flour, almonds, and white and black sesame seeds. Let the batter rest for 1 hour at room temperature.

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. (Don't use silicone baking mats because the cookies may be difficult to remove.) Set a rolling pin for shaping the tuiles on a folded dish towel to steady it and have ready a wire rack.

Drop level tablespoons of batter on the prepared baking sheets, placing only 4 on each sheet and spacing them evenly apart. Slightly flatten the batter with dampened fingers.

Bake one sheet at a time, rotating the baking sheet midway during baking, until the cookies are evenly browned, 8 to 9 minutes.

Let cool briefly, about 1 minute. Using a metal spatula, lift each cookie off the baking sheet and drape it over the rolling pin. (If the cookies cool and harden before you have time to shape them, they can be softened by putting them back in the oven for 30 to 45 seconds.) Let cool on the rolling pin, then transfer the tuiles to a wire rack. Repeat with the remaining batter.

Serve the tuiles within a few hours of baking.

Crisp Chocolate-Chip Cookies

Adding more white sugar than brown sugar increases the crispness. Be sure the butter and eggs are at room temperature before mixing to help the cookies spread thinner as they bake. Greased baking sheets encourage the cookies to spread even more.

• 12 oz. (1-1/2 cups) unsalted butter, at room temperature
• 1 cup granulated sugar
• 3/4 cup packed light brown-sugar 
• 2 large eggs, at room temperature
• 2 tsp. pure vanilla extract
• 13-1/2 oz. (3 cups) unbleached all-purpose flour
• 1 tsp. table salt
• 1 tsp. baking soda
• 12 oz. semisweet chocolate chips

Arrange oven racks in the upper and middle positions of the oven. Heat the oven to 375°F and grease two baking sheets.

Using a mixer fitted with a paddle, beat together the butter, granulated sugar, and brown sugar on high until light and fluffy, about 1 minute. Scrape the bowl and beater. Add the eggs and vanilla and beat on low until blended. Beat on high until light and fluffy, about 1 minute. Scrape the bowl and beater.

In a medium bowl, whisk together the flour, salt, and baking soda. Add this to the butter mixture and beat on medium low until just blended. Stir in the chocolate chips with a wooden spoon.

Drop rounded measuring tsp. of dough 2 inches apart onto the greased baking sheets. Bake until deep golden brown around the edges and golden in the center, 8 to 10 minutes, rotating the baking sheets halfway through for even results. Remove the sheets from the oven, let sit for 3 to 5 minutes, and then transfer the cookies with a spatula to a wire rack to cool completely. Repeat until all the dough is baked.

Pine Nut Wedding Cookies

• 2 cups pine nuts, toasted
• 10 oz. (2-1/4 cups) unbleached all-purpose flour
• 1/2 tsp. table salt
• 8 oz. (1 cup) unsalted butter, at room temperature
• 1/4 cup granulated sugar
• 1 tsp. pure vanilla extract
• 4 oz. (1 cup) confectioners' sugar, sifted

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

In a food processor, pulse the pine nuts and 1 cup of the flour until finely ground. Add the remaining flour and the salt and pulse to blend. With a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla and mix on medium until combined, about 15 seconds. Reduce the speed to low and gradually add the dry ingredients, mixing until the dough is just combined. Cover with plastic and refrigerate until firm, about 1 hour.

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line two cookie sheets with parchment or nonstick baking liners.

Using your palms, roll heaping tablespoonfuls of the dough into 1-1/2-inch balls. Arrange them 1 inch apart on the lined sheets. Bake until golden around the edges and light golden on top, 19 to 21 minutes, rotating and swapping the sheets halfway through for even baking. Transfer the cookies, still on their parchment, to a rack and let cool for 5 to 10 minutes, or until they have firmed up a bit and are cool enough to handle.

Put the confectioners' sugar in a small bowl. Gently toss the cookies in the sugar to coat; let them cool completely on racks. Toss them again in the sugar. The cookies will keep in an airtight container at room temperature for up to 1 week.

Milk-Chocolate Pecan Lace Cookie Sandwiches

Choose cookies of the same size to pair together and let the milk chocolate for the filling cool and thicken slightly before spreading it on so it doesn’t drip through the lacy holes of the cookies.

• 2 oz. pecans (to yield 1/2 cup ground pecans)
• 2 oz. (4 Tbs.) unsalted butter
• 1/3 cup granulated sugar
• 2 Tbs. light corn syrup
• 1-1/2 oz. (1/3 cup) all-purpose flour
• Pinch salt
• 1 tsp. pure vanilla extract
• 1/2 cup coarsely chopped pecans
• 4 oz. milk chocolate, chopped

Position racks in the middle and upper third of the oven. Heat the oven to 350°F. Line two baking sheets with nonstick liners, like Silpat brand, or with parchment.

In a food processor, grind the 2 oz. of pecans finely and measure out 1/2 cup. Heat the butter, sugar, and corn syrup in a medium saucepan over low heat, stirring often, until the butter melts and the sugar dissolves. Increase the heat to medium high and, stirring constantly, bring the mixture just to a boil. Remove the pot from the heat and stir in the flour and salt until incorporated. Stir in the vanilla, the ground pecans, and chopped pecans.

Drop the batter by the teaspoon 3 inches apart on the baking sheets, about six cookies per baking sheet.  Bake the cookies until evenly light brown, 11 to 12  minutes total. About 5 minutes into baking, switch the sheets from top to bottom and back to front to promote even baking. The cookies won't begin to spread until about 6 minutes into baking.

Line a cooling rack with paper towels. Remove the cookies from the oven and, as soon as they're firm (which will take just a few minutes), use a wide spatula to transfer them to the rack to cool completely.

Melt the milk chocolate in a bowl in a microwave or over a water bath. Let it cool enough to thicken slightly.

Arrange the cookies in pairs of similar size. Turn half of the cookies bottom up. Leaving a 1/2-inch border around the edge, spread a thin layer of milk chocolate over the cookies that are bottom up. Gently place the remaining cookie, bottom down, onto the milk chocolate. Let the cookies sit until the filling firms, about 30 minutes.

Lemon-Lime Butter Wafers

• 10 oz. (2-1/4 cups) unbleached all-purpose flour
• 1/2 tsp. table salt
• 1/2 lb. (1 cup) unsalted butter, softened
• 1 Tbs. finely grated lemon zest (from about 1  large lemon)
• 1 Tbs. finely grated lime zest (from about 1  large lime)
• 1-1/4 cups granulated sugar
• 1 Tbs. fresh lemon juice
• 1 Tbs. fresh lime juice
• 1 tsp. pure vanilla extract

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Mix the dough:

Sift the flour and salt into a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both zests on medium low until well blended, about 2 minutes. Add 1 cup of the sugar in a steady stream and mix for another 2  minutes until well blended. Blend in the lemon juice, lime juice, and vanilla. Reduce the speed to low and add the flour mixture in two additions, mixing just until blended.

Shape the dough:

Have ready two 15-inch sheets of plastic wrap. Put the remaining 1/4 cup sugar in a long, shallow pan (like a 7x11-inch Pyrex dish). Shape one half of the dough into a log about 10  inches long and roll gently in the sugar to thoroughly coat. Posiition the log on a sheet of plastic, centering it on the long edge closest to you. Roll tightly, twisting the ends of the plastic firmly to seal. With your hands on either end of the log, push it firmly toward the center to compact the dough. The finished log should be about 9 inches long and 1-1/2  inches thick. Repeat with the remaining dough. Refrigerate the logs until firm enough to slice, about 2-1/2  hours, or freeze for up to three months.

Bake the cookies:

Position a  rack in the center of the oven and heat the oven to 375°F. Line  two rimmed baking sheets with parchment.

Working with one log at a time, use a sharp, thin-bladed knife to cut 1/8-inch thick rounds. Set the rounds 1 inch apart on the baking sheets and bake one sheet at a time until lightly browned around the edges, about 10 min., rotating the sheet as needed for even browning. Let cool on the pan for about 5 minutes before transferring the cookies to racks with a thin-bladed spatula. When cool, store layered between sheets of waxed paper in airtight containers for up to a week, or freeze for up to three months.

Apricot Hamantaschen

These filled pastries, tri-cornered to mimic Haman’s hat and served during Purim celebrations, are commonly filled with prunes or poppy seeds, but apricot filling is the author's favorite.

• 4 cups dried apricots
• 3-1/2 cups all-purpose flour
• 1-1/2 tsp. baking powder
• 4 large eggs
• 1-1/2 cups granulated sugar
• 1 tsp. freshly grated lemon zest
• 1 tsp. freshly grated orange zest
• 3/4 cup chopped walnuts (optional)

Place the apricots in a medium bowl. Add boiling water to cover and set aside to soak for 1 hour.

Whisk together the flour and baking powder in a medium bowl. Whisk together 2 of the eggs, 1 cup of the sugar, and the lemon zest and orange zest in a large bowl, whisking until the sugar is dissolved and the mixture is creamy and foamy. Sift the flour mixture into the egg mixture, stirring together with a wooden spoon until combined and a dough forms. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Drain the apricots in a colander, stirring to eliminate the surface water, and then blot dry on paper towels. Transfer them to a chopping board or bowl and finely chop. Mix the apricots, walnuts if using, and the remaining 1/2 cup sugar in a medium bowl, stirring until well combined.

Preheat the oven to 350°F. Spray two baking sheets with nonstick cooking spray. Roll out the dough on a lightly floured board to 1/4-inch thickness. Cut out 3-inch circles (use a biscuit cutter). Place a generous spoonful of filling in the center of each circle, then fold up three sides so the cookie looks like a 3-cornered hat, pinching the dough edges together but leaving the center open as shown in the photo. Gather the dough scraps and reroll; cut and fill in the same way. Arrange the cookies on the prepared baking sheets.

Mix the remaining 2 eggs with 6 Tbs. cool water, whisking until combined. Lightly brush the cookies with the egg wash, which will give them a nice color. Bake until the pastry is golden brown—20 to 25 minutes. Transfer the cookies from the baking sheets to wire racks to cool.

Nutella Fudge Brownies

These two-bite brownies are fudgy and decadent with a crunchy top. You'll never believe they're made with just four ingredients.Watch Abby demonstrate this and two other four-ingredient desserts in her Holiday Cookies Video Series. And if you think Abby's four-ingredient cookies are cool, watch how she transforms four ingredients into crowd-pleasing frosty treats.

• 1/2 cup Nutella chocolate-hazelnut spread
• 1 large egg
• 5 Tbs. all-purpose flour
• 1/4 cup chopped hazelnuts

Heat the oven to 350°F. Line a 12-cup mini muffin pan with paper or foil liners.

Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.

Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.

Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes.Set on a rack to cool completely. Serve immediately or cover and store atroom temperature for up to 3 days.

Chocolate-Chunk Cookies

Who doesn't love a cookie still warm from the oven? Because this dough will keep for up to a week in the fridge, you can bake these chocolate chips to order. Cold glass of milk, optional.

• 9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. table salt
• 1/2 lb. (1 cup) unsalted butter, softened at room temperature
• 3/4 cup granulated sugar
• 3/4 cup plus 2 Tbs. very firmly packed light brown sugar
• 2 large eggs
• 1/2 tsp. pure vanilla extract
• 9 oz. bittersweet chocolate, coarsely chopped
• 2-1/2 oz. milk chocolate, coarsely chopped

Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, whisk the flour, baking soda, and salt to blend. Using a stand mixer with a paddle attachment, beat the butter, sugar, and brown sugar on medium speed until light and fluffy, 4 to 5 min. Scrape the bowl with a rubber spatula. Beat in the eggs and vanilla until thoroughly combined, about 2 min. Scrape the bowl again. With the mixer on low speed, slowly blend in the flour until incorporated, about 30 seconds. Fold in the chopped chocolate by hand with the spatula, making sure all the flour and butter are thoroughly combined.

Drop the dough by rounded tablespoonfuls about 3 inches apart on ungreased cookie sheets. Bake until the cookies are golden brown on the edges and slightly soft in the center, about 15 min. Let the cookies cool on the sheet for 1 min. before transferring them to a rack to cool.

The cookies can be stored in an airtight container for up to three days.

Peppermint Brownies

These brownies only get better after a couple of days, as their texture gets fudgier and their flavor richer. In testing, we used Bigelow peppermint tea, but any herbal peppermint tea will work. Peppermint extract is available in grocery stores or by mail order.

• 10 oz. (2-1/2 sticks) unsalted butter; more for greasing the pan
• 10 oz. unsweetened chocolate
• 2 tsp. peppermint tea leaves (from about 2-tea bags)
• 2 cups granulated sugar
• 4 large eggs
• 2 tsp. peppermint extract
• 1/4 tsp. kosher salt
• 4-1/2 oz. (1 cup) all-purpose flour
• 2 oz. semisweet chocolate
• 2 Tbs. light corn syrup
• 2 oz. white chocolate

Center a rack in the oven and heat the oven to 350°F. Butter the bottom and sides of a 9x13-inch baking pan, line it with parchment (the paper should extend at least an inch above the long sides to act as handles for getting the brownies out), and butter the paper.

Put about 2 inches of water in a small pot and heat to a gentle simmer. In a heatproof bowl set over the water, melt 8 oz. of the butter and 8 oz. of the unsweetened chocolate. Be sure that the water is hot but not boiling and that it doesn’t touch the bottom of the bowl. Stir occasionally with a heatproof spatula until the mixture is completely melted and uniform, 6 to 7-minutes. Turn off the heat, but leave the bowl over the water.

In a food processor, finely grind the peppermint leaves with the sugar. In a medium bowl, whisk together the eggs, peppermint extract, salt, and peppermint sugar until just combined. Whisk in the melted chocolate mixture (reserve the pot of water for later). Slowly add the flour, gently folding it in with a spatula, until incorporated. Spread the batter into the prepared pan and bake until a pick inserted into the center comes out almost clean (a few bits of batter should cling to the pick), 35 to 40 minutes. Put the pan on a rack to cool to room temperature, about 2 hours. Lift the paper lining to pull the brownies out of the pan. Peel the paper off the brownies and put them on a cutting board.

To make the glaze, bring the pot of water back to a gentle simmer. Set a heatproof bowl over the pot and add the semisweet chocolate, corn syrup, and the remaining 2 oz. each butter and unsweetened chocolate. Stir frequently with a heatproof spatula until the mixture is melted and smooth; set aside. Put the white chocolate in a separate heatproof bowl and set it over the water. Stir frequently until it’s melted and smooth; remove it from the heat. Spread the chocolate glaze over the cooled brownies in an even layer using a spatula.

Drizzle the white chocolate over the glaze in evenly distributed lines. Use a toothpick or a wooden skewer to drag the white chocolate into the glaze and make a marbleized pattern. Lift the cutting board and firmly tap it on the counter to settle the glaze.

Refrigerate until the glaze is set, at least 20 minutes and up to 12 hours. Cut into thirty bars, about 2 inches square (a knife rinsed in hot water and then dried will cut more cleanly than a cold knife). Keep well covered and serve at room temperature.

Lemon-Rosemary Christmas Trees

Rosemary gives these holiday cutout cookies a subtle piny touch, and lemon adds brightness.

For the Cookies:

• 15 oz. (3-1/3 cups) unbleached all-purpose flour
• 1 tsp. table salt
• 8 oz. (1 cup) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 Tbs. finely grated lemon zest
• 1 Tbs. finely chopped fresh rosemary
• 1 large egg
• 1 tsp. pure vanilla extract

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

For the Icing:

• 1 large egg white (see note at right)
• 6-1/2 oz. (1-1/2 cups plus 2 Tbs.) confectioners' sugar; more as needed
• 1/2 tsp. fresh lemon juice
• Decorating sugar or edible dragees (optional)

Tip:

Note: The risk of salmonella infection from consuming raw eggs is very low, but you can eliminate it entirely by using pasteurized eggs.

Make the cookies:

In a medium bowl, whisk the flour and salt. With a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Mix in the lemon zest and rosemary. Add the egg and vanilla; continue beating until well blended and smooth, about 30 seconds more. Reduce the speed to low and gradually add the dry ingredients. Mix until the dough is just combined; don't overmix. Divide the dough into 2 equal portions.

Roll one half of the dough between two sheets of parchment to an even 3/16-inch thickness. Slide the dough and parchment onto a cookie sheet and refrigerate until firm, about 30 minutes. Repeat with the remaining dough.

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line four cookie sheets with parchment.

Using a 3-1/2-inch (or similar) Christmas tree cookie cutter, cut out the cookies and arrange them 1 inch apart on the cookie sheets. Press the scraps together, reroll, and cut (if the dough becomes too soft to handle, chill until firm). Repeat one more time and then discard the scraps. Repeat with the remaining dough.

Bake two sheets at a time until the cookies' edges are golden brown, 10 to 12 minutes, rotating and swapping the sheets' positions halfway through for even baking. Cool the cookies on racks.

Make the icing:

In a medium bowl, whisk the egg white, sugar, and lemon juice until smooth. If not using immediately, transfer the icing to a small bowl and press plastic wrap directly onto the surface of the icing to prevent it from drying out.

Decorate the cookies:

Spoon some of the icing into a small pastry bag with a small (3/16 inch) plain tip. (Or use a small plastic bag and cut a tiny bit off a bottom corner of the bag.) Pipe the icing onto the cookies to outline the rim. (If the icing is too thick to pipe, put it back in the bowl and stir in water, a drop at a time, until it pipes easily but still retains its shape. If the icing is too thin, add confectioners' sugar, 1 tsp. at a time.)

If using decorating sugar or dragées, apply them while the icing is wet. Once the icing is completely dry and hard, store the cookies in airtight containers in the refrigerator for up to 5 days.

Double Ginger Crackles

The double hit of ginger here comes from both ground ginger and crystallized ginger.

• 10 oz. (2-1/4 cups) unbleached all-purpose flour
• 2-3/4 tsp. ground ginger
• 1 tsp. baking soda
• 1/4 tsp. table salt
• 6 oz. (3/4 cup) unsalted butter, at room temperature
• 1-1/3 cups granulated sugar
• 1 large egg, at room temperature
• 1/4 cup molasses
• 3 Tbs. finely chopped crystallized ginger

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line two large cookie sheets with parchment or nonstick baking liners.

In a medium bowl, whisk the flour, ground ginger, baking soda, and salt. In a large bowl, beat the butter and 1 cup of the sugar with an electric mixer (a stand mixer fitted with the paddle attachment, or a hand-held) on medium-high speed until well blended. Add the egg, molasses, and crystallized ginger; beat well. Add the dry ingredients and mix on low speed until well blended.

Pour the remaining 1/3 cup sugar into a shallow bowl. Using a 1-Tbs. cookie scoop, a small ice cream scoop, or two tablespoons, shape the dough into 1-inch balls. Roll each ball in the sugar to coat. Set the balls 1-1/2 to 2 inches apart on the prepared cookie sheets.

Bake, rotating the sheets halfway through baking, until the cookies are puffed and the bottoms are lightly browned, 12 to 14 min. If you touch a cookie, it should feel dry on the surface but soft inside. The surface cracks will look a bit wet. Let the cookies sit on the cookie sheet for 5 min. and then transfer them to a rack to cool completely. When cool, store in airtight containers.

Ginger flavor intensifies with time, making these cookies excellent candidates for long keeping. When stored in an airtight container, the cookies remain impressively delicious for up to five days from baking. Well wrapped, the cookies will keep for several weeks in the freezer.

Mocha Sandwich Cookies

Delicate chocolate cookies stack up with a mocha-cream-cheese filling in these sweet little sandwiches.

For the Cookies:

• 7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour
• 3/4 oz. (1/4 cup) Dutch-processed cocoa
• 1/2 tsp. baking soda
• 1/4 tsp. table salt
• 4 oz. (1/2 cup) unsalted butter, at room temperature
• 1/2 cup plus 2 Tbs. granulated sugar
• 6 Tbs. packed light brown sugar
• 1 large egg
• 1 tsp. pure vanilla extract

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

For the Mocha Filling:

• 1 Tbs. instant espresso
• 2 oz. (4 Tbs.) unsalted butter, at room temperature
• 2 oz. (4 Tbs.) cream cheese
• 6 oz. (1-1/2 cups) confectioners' sugar, sifted
• 1 tsp. pure vanilla extract
• 3/4 oz. (1/4 cup) Dutch-processed cocoa powder, sifted

Make the cookies:

In a medium bowl, whisk the flour, cocoa, baking soda, and salt. With a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla and continue beating until blended and smooth, about 30 seconds. Reduce the speed to low and slowly add the dry ingredients, mixing until the dough is just combined. Divide the dough in half. Wrap one half of the dough in plastic and refrigerate.

Roll the other half of the dough between two sheets of parchment to an even 1/8-inch thickness. Slide the dough onto a cookie sheet and freeze until cold and firm, about 30 minutes. Repeat with the remaining dough.

Position a rack in the center of the oven and heat the oven to 350°F. Line two cookie sheets with parchment.

Using 1-1/2-inch round cookie cutters, cut out the dough and arrange the rounds 1 inch apart on the prepared sheets. If the dough gets too soft, return it to the freezer for a few minutes. Carefully press the scraps together, reroll, and cut. Repeat with the other half of the dough, and then gather all the scraps together, reroll, and cut one more time.

Bake in batches, two sheets at a time, until the tops look dry, about 6 minutes. Let the cookies cool on their pans for a minute and then let them cool completely on racks.

Make the filling:

In a small bowl, dissolve the espresso in 2 Tbs. hot water. Let cool slightly, 5 minutes.

With the mixer, cream the butter and cream cheese on medium speed until light and smooth, about 1 minute. Reduce the speed to low and slowly add half of the sugar, mixing until just combined. Add the coffee mixture and vanilla, and mix until just incorporated. Gradually mix in the remaining sugar and the cocoa. Increase the speed to medium and beat until the filling is light and fluffy, about 1 minute more.

To assemble, transfer the cooled cookies to a work surface, flipping half of them over. With an offset spatula or butter knife, spread a thin layer of the filling onto each turned-over cookie. Set another cookie on top of each filled cookie, pressing gently to spread the filling. The cookies will keep at room temperature for up to 3 days or in the freezer for up to 1 month.