Possibly the most festive recipe in the The Gourmet Cookie Book: these Glittering Lemon Sandwich Cookies. Dusted in sparkling sanding sugar, the little lemony cookies are filled and sandwiched together. They really do look like they should be hanging from the branches of a Douglas fir.
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This is one of the easiest recipes I've tackled so far for Cookie Month 2010—basically just a matter of getting all the ingredients mixed into a sticky dough, then plopping them on a cookie sheet. The wafter-thin, brittle and chewy almond flavored Lace Cookies turn out looking like the ones from the ribbon-tied bakery box.
[Photograph: Romulo Yanes] The rationing of flour that occurred during World War II was the inspiration for all sorts of unlikely oat-based recipes featured in Gourmet magazine in an article titled, "The King's Porridge." Recipes included an oaty haggis, oat...
I have to think that these Chocolate Peppermint Bar Cookies from The Gourmet Cookie Book were designed with mint-chocolate lovers in mind. They begin with a great brown sugar-cocoa dough with a great brownie-meets-cookie chewy crunch. Once the dough is mixed, little chunks of red and white peppermint candies are mixed in along with chocolate chips. While the cookies bake, the peppermint candy shards melt into the dough, running little ribbons of mint flavor throughout.
These Mocha Toffee Bars made their debut in the December 1987 issue of Gourmet magazine. The recipe, adapted from The Gourmet Cookie Book, is a pretty spectacular example of sweet-meets-salty, a trend that has gained popularity in recent years—it must have seemed pretty outrageous in the late 80s.
They're a decidedly grown-up no-bake cookie. The dough is a mixture of bourbon macerated raisins, chopped pecans, and crushed chocolate wafer cookies spiced up with a warm mix of cloves, ginger and cinnamon. Since the dough isn't baked, the bourbon really has a chance to make its boozy presence known.