A chocolate slice-and-bake cookie recipe with oatmeal, pecans, and mini chocolate chips–these are a long-time family favorite.
Cookies are so versatile and offer built-in portion control. That's why I love them so much and have so many cookie recipes. I'm especially in love with frosted cookies. Try the Soft Cinnamon Cookies, Baby Black and Whites, or my husband's favorite, Iced Oatmeal Cookies.
A cake-like cookie subtly spiced with cinnamon and frosted with a brown butter icing.
Thumbprint cookies – a traditional rolled cookie covered with pecans. Indent with a cork or finger and fill the hole with frosting. Marbleize the frosting for a festive look.
Crispy, buttery cookies that combine peanut butter dough with a layer of melted chocolate rolled into a “jellyroll” and sliced to make pinwheels cookies. Fun for a cookie tray!
Classic shortbread cookies are cut in shamrock shapes and glazed with green icing. Use a Ziplock bag to roll out dough for easy clean-up.
My husband’s favorite cookie is oatmeal, crispy and a little bit chewy with coffee icing. Sure to satisfy any sweet tooth.
You’ve gotta try these cake-like cookies featuring the tanginess of Greek yogurt and the tartness of lemon–covered by the sweet crunchiness of a lemon glaze. They are an adaptation of Giada’s Lemon Ricotta Cookies
If a pecan pie married a shortbread cookie, the offspring might look like this chewy coconut-pecan bar.
A lemon-flavored shortbread-type cookie studded with finely chopped pecans and dressed liberally with powdered sugar