These classic, elegant meringues are light and delicate — a perfect way to end a hearty holiday meal. They are lovely just as they are, … read more

The berry of an evergreen tree, allspice tastes like a combination of cinnamon, nutmeg and cloves. It is a particular favorite with holiday bakers, who … read more

Cooking butter until it is a deep, rich brown, before it darkens and burns, produces a nutty-flavored butter that enhances the traditional blondie. French chefs … read more

Both rolled oats and whole-wheat flour give a rustic texture to these chocolate-studded dessert bars, reminiscent of oatmeal-chocolate chip cookies. Long and slender, they are … read more

The origin of the madeleine, the shell-shaped sponge cake eaten as a cookie, is disputed, although most food scholars believe it originated in the Lorraine … read more

Despite their whimsical names, these are not children’s toys — though they are child’s play to make! These slice-and-bake cookies use two differently colored — … read more