Cookies are often a favorite punctuation to everyday moments. A sweet treat at the end of a picnic or a hike. A little sampler to wind down a night. A homemade gift for a friend. Everyone can (and should) make delicious cookies on occasion.
See my recommended Baking Cookbooks
Although it's holiday cookie season, I can't help but share these - buttery whole wheat shortbreads fragrant with rosewater, flecked with toasted nuts, and dried rose petals.
One of the easiest cookies I know how to make - made from rolled oats, they're razor thin and lacy, golden, freckled with poppy seeds, with and anise accent from crushed fennel seeds.
The Saffron-Vanilla Snickerdoodle recipe from The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes.
Snappy, small, fragrant, vanilla wafer cookies made with a whole vanilla pod. The entire thing!
Charming little bite-sized, powder-coated pistachio biscotti cookies inspired by a visit to Mona Talbott's kitchen and the Rome Sustainable Food Project at the American Academy in Rome.
Adapted from a Susan Herrmann Loomis recipe - charming, snappy, salty-sweet olive-flecked shortbread deliciousness. Quirky yet sophisticated, they exist in some middle Earth realm between cracker and cookie.
I'm posting this recipe not because these are the best oatmeal chocolate chip cookies ever of all time. They're good, but...I'm posting the recipe, because they make amazing ice cream sandwich cookies. And it's prime ice cream sandwich season.
Cookies made from toasted quinoa and wheat flours, flecked with chocolate shavings, rolled and stamped into cloud shapes.
I made these for Lottie & Doof's 12 DAYS OF COOKIES. They are tiny, bite-sized holiday cookies made with two kinds of ginger and lots of shaved chocolate. The turbinado sugar crust gives them a bit of crunch which is a nice contrast to the ooey-goey chocolate.
An apple and carrot-flecked shortbread recipe inspired by a recipe I came across in Good Tempered Food by Tamasin Day-Lewis.