Cookie

A nibble around the edges yields a rich and gently sweet mouthful; the center is packed with pleasantly tart plum jam.

Dainty pink cookies sandwiched together with a silky ganache look as if they belong on a restaurant's petits fours plate. In fact, the perfect little rounds can be made with a makeshift pastry bag.

These buttery, crisp tuiles are made with tea and honey — the Earl Grey lends a sophisticated note of bergamot — and taste wonderful with an afternoon cuppa.

Typical gingersnaps lean toward the soothingly plain; these are the opposite of that, spicy with chewy crystallized ginger and aromatic with Chinese five-spice powder. Left unadorned, the cookies will continue to crisp over time; iced, they become softer and more cakey.

With their ruby cranberries and glittering sugar edges, these cookies look labor-intensive. But they're actually a host's best friend — keep the dough in your fridge, and they can be baked and served in half an hour.

These classic rich, chewy cookies crack — or, yes, crinkle — as they bake. Hazelnuts, cocoa, and chocolate come together to make them particularly potent.

Editor's note: This recipe is from Ming Tsai's Simply Ming. This recipe only uses 1/4 of Ming Tsai's butter shortbread cookie dough. Use the rest to make classic shortbread, double chocolate-ginger shortbread, and five-spice shortbread.

Editor's note: This recipe is from Ming Tsai's Simply Ming. This recipe only uses 1/4 of Ming Tsai's butter shortbread cookie dough. Use the rest to make classic shortbread, five-spice shortbread, and caramel macadamia nut crunch.

Editor's note: This recipe is from Ming Tsai's Simply Ming. This recipe only uses 1/4 of Ming Tsai's butter shortbread cookie dough. Use the rest to make classic shortbread, double chocolate-ginger shortbread, and caramel macadamia nut crunch.

Editor's note: This recipe is from Ming Tsai's Simply Ming. This recipe only uses 1/4 of Ming Tsai's butter shortbread cookie dough. Use the rest to make his five-spice shortbread, double chocolate-ginger shortbread, and caramel macadamia nut crunch.

You can freeze the dough flavored or unflavored, in logs or not—for up to two weeks.

A favorite from the '70s, pumpkin cheesecake is even more fun as a crumbly, nutty bar.

Editor's note: The recipe and introductory text below are from Martha Stewart's Baking Handbook. To read Epicurious's review of the cookbook, click here. This giant round of crisp cookie topped with large clump of streusel is a specialty of Mantua, Italy. It's perfect served with a bunch of grapes at the end of a dinner party. Set it in the center of the table and let guests break off pieces.

Editor's note: The recipe and introductory text below are from Lauren Chattman's Mom's Big Book of Cookies. To read Epicurious's review of the cookbook, click here. Here is one of my favorite recipes in this book. These bars are just the essence of home baking for kids: a few simple ingredients that you probably have on hand, minimally handled, make the best bar cookies ever.

Editor's note: The recipe and introductory text below are from Nick Malgieri's and David Joachin's Perfect Light Desserts. To read Epicurious's review of the cookbook, click here. These moist, chewy cookies are so good, it's hard to believe that they're low in calories and fat. Many thanks to my friend and cookbook dealer Bonnie Slotnick for sharing the recipe.

Adding a hint of orange zest to beloved chocolate chip oatmeal cookies gives them a faint citrus aroma and fresh bite.

The famous coffee flavors both the brownies and their ganache topping. Jamaican Blue Mountain coffee is prized for its bold, clean flavor, but good espresso beans and strong brewed espresso work well, too.

An amalgamation of chopped nuts adorns this deep golden butter-rich cookie that offers an intense caramel-like flavor.