'One Sweet Cookie' on Serious Eats

A Cookie A Day: Jason Weiner's Rugelach

This recipe offers up a fine and very workable dough that bakes up like a dream as well as a selection of three fillings—chocolate, apricot, and raisin—to finish your cookies. The chocolate is blended with bitter walnuts, apricots get a hit of brandy, and raisins are mixed with rum, all of which add an elegance to this Jewish cookie classic. More

A Cookie A Day: Kir Rodriguez's Cashew Polvorones

These Cashew Polvorones, a recipe from Kir Rodriguez of the French Culinary Institute include finely ground cashews into sweet, crumbly-chewy little shortbread cookies. Once baked and coated with a heavy dusting of confectioners' sugar, you bite into the polvorone and that sweet richness from the cashews really does come through, making us wonder why there aren't more cashew cookies out there. More

A Cookie A Day: Shaun Hergatt's Lamington Bars

Experiencing the pleasure of a Lamington generally comes with a trip down to Australia, where these little jam-filled, coconut-coated, chocolate-dipped cake-cookies are as ubiquitous as Oreos or Fig Newtons on these shores. But if a journey down under isn't in the cards just yet, we've got a recipe for you courtesy of Australian-born chef Shaun Hergatt (of New York's SHO Shaun Hergatt), from this week's cookie cookbook, One Sweet Cookie. More

More Posts