In these unique cookies, a sweet cream cheese dough is topped by a chewy, light pecan-date meringue. More

These pecan squares have a deep caramel flavor. More

[Photograph: Leela Punyaratabandhu] The most difficult thing about this recipe is to gauge just the right consistency of the dough; if it's too dry, you can't roll it into balls and if it's too wet, the flowers won't hold their... More

This shortbread has a tender crumb complimented by a polished, wedge presentation. Feel free to adjust the levels of sugar and salt to your personal taste, and don't be afraid to add fresh herbs to the dough, such as chopped rosemary or thyme. More

This recipe is adapted from one by Jamie Oliver, from his book Cook with Jamie. It's a little less dainty than some other versions of shortbread, made extra crumbly by the addition of cornstarch and semolina flour. It's perfect on it's own, or served with berries, sorbet, or ice cream. More

Adapted from Beatrice Harlib's 1952 Pillsbury Bakeoff Grand Prize-winning recipe, this version adds cinnamon and ginger for a lightly spiced take on a traditional butter cookie. The original recipe calls for semi-sweet chocolate chips, which will do in a pinch, but for serious chocolate lovers, I find using the best quality dark chocolate you can get is always a worthy substitution. More

These peanut and almond butter cookies get a salty-sweet flavor from a generous dose of sea salt. More

According to Joy Wilson, author of Joy the Baker Cookbook, these Peanut Butter Bacon Cookies are perfect man bait but we're thinking that they're everyone bait, that is if you're a fan of bacon. More

Crunchy, dunkable graham crackers get a twist with the addition of chocolate and coffee. More

Made with the very Sicilian combination of almonds, olive oil, and lemon, these biscotti take on the peppery, green notes of the oil. They're rich in a way that's completely different from those baked using butter. More