These cookies from our new cookbook Williams-Sonoma Home Baked Comfort came about as an embellishment to a “dirt cake” — chocolate cake and whipped cream … 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
The filling for these delicious sweet-tart squares is a homemade lemon curd, a thick, smooth lemon-butter sauce that’s often spread on muffins, cakes or even … read more
Delicate almond cookies are a nice treat for the cold months, when nuts are newly harvested. Serve these with hot cider at holiday time.
Alfajores are arguably the most famous Argentinean dessert, sold worldwide and prepared in most countries in Latin America. The dulce de leche filling is also made throughout the … read more
These chocolate-dipped biscotti are crumbly and nutty, and they’re easy to store for gift-giving. Additions of dried cranberries and pistachios give them a festive red … read more