Simple Cooking

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 transform the flavor of this filling into chocolate-mint or mocha by substituting 1/4 teaspoon pure peppermint extract or 1/2 teaspoon pure coffee extract for the vanilla.

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.

Speckles of grated lime zest in this pretty soft-green icing give the finished cookies a fresh citrus flavor.

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.

This giant round of crisp cookie topped with large clumps 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.

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.

These cookies have a delicate texture and light, fresh taste.

Pine nuts are known as pignoli in Italy. Almond paste is available in specialty food stores and most supermarkets; do not substitute marzipan.

The dough for these cookies can also be used to make a delicious crust for pies and tarts, such as the Key Lime Tart on page 261; try it for cheesecake, as well.

These cookies are surprisingly rich and light at the same time. Served with cheese and grapes, they are the perfect ending to a multicourse dinner.