Stories from past generations retell that these 17th century wheat cookies introduced by Spain to the Philippines were stored in large jars and fed as a curative cookie to those who were sick with a healing prayer annually, on September 10th, the feast of San Nicolas de Tolentino.

Tuckers Recipe

Australian Gourmet Traveller recipe for the Greek pastries kourabiedes.

A Sicilian classic! The outer sesame seed crunch of these cookies goes oh-so-well with the satisfying and moist lemony center.

Pistachio Florentine lace cookies are wafer-thin, toffee-like, buttery, subtly nutty treats. They’re unique looking, by no means your average,

Deliciously chewy crinkle cookies bursting with a fresh orange flavor, you simply cannot stop at one!

Another classic holiday or special occasion cookie are these ezhiki. They literally translate to “little hedgehogs”, because of their prickly […]

Known as palatschinkens in Austria, these rich cookies melt in your mouth. The delicate, tender pastry surrounds a walnut filling that's just sweet enough. The recipe comes from a co-worker who was known for her wonderful baked goods. —Donna Gaston, Coplay, Pennsylvania

With Girl Scout Cookies season here, we don't always have a Girl Scout dealer. Also, you may have a Girl Scout Cookie craving some other time of ...

Happy Holidays everyone! It's only a few days for Christmas, and I'm thinking this may be my last post before the holiday. I'd like to start off by wishing you all the best of the season and many thanks for reading and supporting my blog. We've shoveled out from Thursday's blizzard and are ready to

A book of cakes of all sizes, from big to small, for The Australian Women's Weekly. Creative Direction by Hieu Nguyen.

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This family favorite was handed down to me by my mother, and everyone who tastes the flaky chocolate-filled strips asks for the recipe. They're delicious! —Kimberly Santoro, Palm City, Florida

It doesn't even need the chocolate!

In Greece this gorgeous tart is more commonly known as galaktoboureko – layers of filo pastry enclosing a thick custard, then soaked with a lemon-spiked syrup. This recipe by Lisa Faulkner from her cookbook Mother to Mother tastes just like a Greek holiday. It’s a must try recipe! Or, head over to Portugal to try their version of a custard tart: pasteis de nata.

While pepper seems like a surprising addition to these Cardamom Cookies, it enhances the cardamom's warm, aromatic flavor without drawing any attention to itself. A cognac glaze adds sophisticated flair to these delightful little cookies.

Step-by-step method for making Kulich yourself.

I was in Haarlem for a photoshoot yesterday as part of an assignment for a Canadian magazine. We've been to Haarlem in the past many, many times. In fact, it was more or less our Saturday hang-out for quite a while. I really enjoyed going back to the city yesterday, even though it was absolutely freezing outside! We spent a good three hours photographing some of the best sites (and there are a lot!), so at a certain point, both of us could no longer feel our feet! But that was definitely the only thing to complain about. Haarlem has a charm, a certain friendliness and warmth which really makes it a wonderful place to visit. Personally, I will always associate Haarlem with two things: our family trips and the excursions we took there when I was studying Dutch Culture and Art at Leiden University. I still remember walking through the city and listening to the stories told by one of my favorite professors, Dr. Marion Boers. She spoke about the art and history of the city with such passion and told us many a charming story about the hofjes (hidden almshouses) scattered all throughout the city. We took many excursions around the Netherlands back then, but Haarlem was one of my favorite places to enjoy both academically and touristically. Even though my heart is French, I felt a great sense of pride and happiness when I was walking through the streets of Haarlem yesterday. How lucky am I to live in such a fabulous European country as the Netherlands! The beautiful Renaissance architecture of some of Haarlem's buildings and the city's old-world charm, reminded me once again why I decided to pursue an education completely devoted to the Dutch language and culture. And because I needed to celebrate that, and share my enthusiasm with you, I decided to bake a treat that is very Dutch and very typical for this time of year -- gevulde speculaas. These thick, soft Dutch spice bars are filled with sweetened almond paste and topped with a scattering of almond slivers. They make the house smell absolutely divine and they are child's play to make. Eet smakelijk! Gevulde Speculaas Makes 16 spice bars For the cookie layer: 300g all-purpose flour 2 tsps baking powder pinch of salt 175g soft butter 2 tbsps Dutch koekkruiden (pumpkin pie spices) 75g raw cane sugar 80g dark brown sugar 1 egg 2 1/2 tbsps full-fat milk For the filling: 300g amandelspijs (almond paste) cut in large cubes 1 tbsps sweet liqueur of choice, I used butterscotch but amaretto would be fab too one whisked egg a scattering of almond slivers To brush over the dough: one whisked egg Put all of the ingredients for the cookie layer in the food processor and pulse until the dough comes together. Remove the dough from the processor and shape it into two fat disks. Wrap them in cling film and refrigerate them for at least three hours. Clean out your processor bowl and pulse the almond paste cubes, the egg and the liqueur until it becomes soft and creamy. Wrap the paste and also refrigerate for at least three hours. Take the cookie dough and the paste out of the fridge half an hour before you want to bake the bars. Preheat the oven to 180C and line a square 20x20 cm baking pan with baking paper. Roll out half of the dough and fit it into the baking pan. Spread the filling over the dough, roll out the second disk of dough, place it over the filling and tuck it around the edges. Brush the top of the dough with the whisked egg, gently carve a checkered pattern on the dough, making sure not to carve all the way through the first layer. Scatter with the almond slivers and pop in the oven for 35-40 minutes. Check ten minutes before the end of the cooking time and cover the speculaas with foil if it is getting too brown. Allow to cool briefly, finish cutting into squares and serve!

Chef Peter Gordon grew up in New Zealand, where he was inspired by mum Timmy and her fantastic baking. Here, the king of fusion cooking pays tribute to Timmy’s own clever hybrid – a combination of retro biscuits melting moments and yo-yos, which we call mo-yos. Or, if you’re feeling nostalgic for the biscuity treats of yesteryear, try our cookie s’mores recipe – just one of many recipes in our retro puddings collection.

Maria Elia’s melt-in-the-mouth biscuit recipe hails back to the Greek patisseries of her childhood. These buttery ‘snowballs’ are often served at festive times, Easter and Christmas. Browse more delicious almond recipes.

Take a classic Viennese whirl recipe and dip them in chocolate to make these biscuits that are melt-in-the-mouth gorgeous. Love biscuits? Us too! Take a look at lots more of our beautiful biscuit recipes here.

Sometimes we stumble across a brand that we just can’t get enough of — like Partake, the BIPOC, female-owned brand that not only makes absolutely delicious gluten-free, vegan sweets, but also champions inclusivity, increased opportunities for underrepresented individuals, Fair Trade Certified ingredients, and food security.

Australian Gourmet Traveller recipe for the Greek pastries kourabiedes.

A Sicilian classic! The outer sesame seed crunch of these cookies goes oh-so-well with the satisfying and moist lemony center.

Download this Free Vector about Cookies flyer template, and discover more than 150 Million Professional Graphic Resources on Freepik. #freepik #vector #cookies #sweets #flyertemplate

Pistachio Florentine lace cookies are wafer-thin, toffee-like, buttery, subtly nutty treats. They’re unique looking, by no means your average,

Cookie Business Names: Naming your business is one of the essential steps to taking your cookie company from...

Are you ready for a cookie comparison? We're baking chocolate chip cookies 20 different ways!

Prevent accidents from happening to your cookies during shipping! Here's how to ship cookies safely and with more sustainable food packaging supplies.

THe top 20 cookies on the blog as rated by YOU! These cookies are timeless, classic, just plain good! Did your favorite cookie make the list?

Evelyne Johnson. New York: Dell Publishing, 1979. 64p. Cover edges scraped. Booklet filled with cookie recipes. B&w illustrations. (5-1/4"x3-1/2") Very good. Stapled wraps.

Master the difference between doughy and delightful with these tips on how to tell when any kind of cookie is done.