Cookie

European-style butter pushes the already incredible crumbly richness of classic shortbread to a whole new level.

Swiss butter cookies with rich ganache filling.

American spice: Powdered-sugar icing decorates these crisp gingerbread-like treats.

To get a neater slice, chill the bars first.

You might be tempted to bake 2 sheets of cookies at a time in the upper and lower thirds of the oven. Don't give in to this urge — the cookies must go in the middle of the oven to cook through and brown evenly.

"I eat right most of the time, but every once in a while I treat myself to a few of these melt-in-your-mouth cookies," writes Donna Staley of San Diego, California. "They're my version of an old-fashioned refrigerator cookie."

You might be tempted to bake 2 sheets at a time in the upper and lower thirds of the oven. Don't give in to this urge—they must go in the middle of the oven to cook through and brown evenly.

You might be tempted to bake 2 sheets of brownies at a time in the upper and lower thirds of the oven. Don't give in to this urge—they must go in the middle of the oven to cook through and brown evenly.

The secret to tender shortbread — a classic Scottish treat — is not overworking the dough.

Fresh raspberries are baked into these chewy, downright irresistible blondies. You can chill them for a day before serving.

Nan Buchanan, Kemah, Tex.
"This cookie is versatile, so I adapt the shapes and decorations to the season — jack-o'-lanterns at Halloween and eggs at Easter."

(Haj Pesteh) Peeling the pistachios really enhances the green color of these cookies—pistachio skins can be dark purple and may muddy the resulting color. Active time: 1 1/2 hr Start to finish: 2 1/2 hr

"When my ancestors left Spain and settled on the Greek island of Rhodes five hundred years ago, they brought with them their Sephardic culture," writes Rebecca Levy. "Likewise, when I fled Greece during World War II and eventually relocated to Los Angeles, I brought with me the traditions of my home. A lot of these traditions have to do with food, and since sharing my heritage has always been important to me, I often make favorites from my homeland for friends and family." These dainty cookies have a sandy texture.

"I used to live in New York, and once, several years ago, I stopped by Olive's sandwich shop in SoHo with a friend," writes J-R John of Philadelphia, Pennsylvania. "After lunch I bought one of the 'cowboy cookies'; this was an extra-large and especially good chocolate chip cookie. I've never forgotten it."

These cookies owe their whimsical moniker to a generous dusting of powdered sugar.

Working on this book has taken us new places, and also back to explore taste memories from the past and from travel. Sometimes we've stumbled on childhood tastes, and sometimes we've gone looking for them. This dark gingerbread is from scribbled notes I found in an old cookbook of my mother's. I don't know where she got the recipe, but I do know that she made it regularly, especially in winter, when its rich, warm scent would draw us into the kitchen at dinnertime. Serve it as a snack or for dessert.

Scented with nutmeg, these distinctive light little cookies have been a family favorite for many years. They are easy to make, melt in your mouth, and are far better than store-bought meringue cookies.

This recipe yields enough cookies to make the crust for the Tropical Cheesecake and the crumbs and garnish for the Banana-Cream Parfaits .