Electric Mixer

These red-and-green-flecked cookies are particularly festive at Christmas; Martha likes to bake several batches to give away as gifts.

The combination of cocoa and ground cinnamon is commonly found in Mexican chocolate and hot drinks; we’ve used it here to flavor a traditional Scottish cookie.

Be sure to sprinkle the shortbread with granulated sugar as soon as it comes out of the oven; this will help the sugar adhere to the cookie.

These are best the same day they are baked, when they’re still nice and crisp,especially around the edges. After that, they will be softer but still delicious.

Hazelnuts impart an unmistakable flavor to these cookies, but feel free to substitute the same amount of almonds, pecans, or walnuts. You will need two sizes of heart-shaped cookie cutters (three inches and two inches).

These shortbread sandwiches are laced with chopped pecans and toasted coconut and filled with buttery caramel. Be sure to let cookies cool completely before filling, or bake them a day in advance and fill the next day.

These cookies are best eaten after they have been refrigerated overnight. Allow them to sit at room temperature for twenty minutes before serving.

These lunchbox favorites are equally delicious when sandwiched with jam—use any flavor you like.

You can refrigerate the filling, covered, for up to one day; let it soften at room temperature before using.

You can bake the cookies and make the filling a day ahead.

These crisp cookies can be sandwiched with Vanilla or Chocolate Cream Filling, freshly whipped cream, or your favorite ice cream.

These cookies get their flavor from freshly ground whole spices. Be sure to make the cookies at least a day before serving; they will soften a bit and the flavors of the cookie and the filling will have a chance to meld. You can also omit the filling and serve these cookies on their own.

For a more pronounced coconut flavor, lightly toast the coconut along with the nuts before adding the coconut to the dough.

To keep these cookies flaky and light, do not over mix the butter and sugars; the dough must not become too soft before adding the remaining ingredients.

Since you slice and bake only what you need, these logs of dough are great to keep on hand for when guests drop by or for when you’re in the mood for just a few cookies. They can be kept in the freezer, wrapped well in plastic and parchment, for up to three weeks; let dough sit at room temperature for thirty minutes before slicing. To help logs hold their shape, chill them first in empty paper-towel tubes.

Our method for preparing these classic cookies differs from most recipes. Rather than rolling them in sugar while they’re still warm, we let them cool first; this keeps the sugar from becoming pasty while preserving the cookie’s characteristic texture. The result is a cookie that truly melts in your mouth.

These old-fashioned favorites are crunchy all the way through; using fresh ginger gives them a distinctive sweet-spicy flavor. When crushed and mixed with melted butter, the cookies make an excellent crust for cheesecake.

It’s important to shape the dough properly; be sure the ends are not too thin, or they will brown too quickly before the cookies are baked through.