Cookie

This version of a popular Provençal treat has a tender texture. The fried cookies are perfect with a glass of milk (kid style) or with an after-dinner drink (for grown-ups).

Crisp anise cookies are layered with raspberries and honey-flavored cream. There are enough cookies to make four desserts, with extras for nibbling.

During World War II, chocolate was too valuable to be used for baking. As a result, brownies, which had been a favorite since around the turn of the century, were made less often. With the return to prosperity in the 1950s, this much-loved dessert came back into vogue--and became more popular than ever. Our rich and dense brownies are studded with peanuts and chocolate chips, and are partnered with a rich milk chocolate and peanut butter sauce. They're terrific served with vanilla ice cream, peanut butter-vanilla swirl or peanut butter ice cream. Serve the brownies slightly warm or at room temperature.

Can be prepared in 45 minutes or less.

As these little chocolate-dipped cookies bake, they fall and spread somewhat, so they won't be as tall as when first piped onto the baking sheets.

Brandysnaps are popular in Scotland, and lemon curd is a British fixture. Here is a double treat of lemon curd: Some goes into the ice cream; the rest is offered as a sauce.

Salt and pepper are predominant flavors in these sophisticated cookies (they're too spicy for children). Try pairing them with a tangy sorbet.

(NOCELLI) Walnuts star in several important specialties of the region of Liguria, including these easy-to-make cookies named after the Italian word for walnut, noce.

The name, literally translated as "cats' tongues," refers to the shape of these cookies.

Rich brownies are baked with a chocolate syrup that sinks to the bottom and thickens into a fudgy sauce, creating a luscious layering of textures.

Tinted white chocolate icing is used to make the festive plaid pattern that decorates these tasty sugar cookies.

"The Farm of Beverly Hills has the most incredible, delectable giant brownies!" says Cindy Grand of San Francisco, CA. "They taste more like fudge with a light, crunchy surface. Would you help me get the recipe?" These are probably the fudgiest brownies we've ever tried—in fact, they seemed too rich to serve in giant squares, so we've cut them smaller. They taste even better the day after they're baked.