cookies

This is a spicy and versatile version of classic gingerbread that we first published in 1961. Roll it out and cut it into shapes, or press beautiful patterns into it with a cookie stamp.

We’d say candied cherries are deliciously retro, but glacéed fruit happens to be newly cool again, as it was when this roll-and-slice recipe first appeared in Chatelaine in 1949—and we couldn’t be happier about it. Don’t skip toasting the almonds; their nuttiness makes the cherry flavour sing.

A soft and nutty cross between a macaroon and Italian brutti ma buoni, these tender little treats will win over even non-cookie lovers.

These buttery shortbread-like bites from 2005 are the ideal make-ahead cookie, and they travel beautifully. Prepare and bake the dough, then fill with colourful jam or lemon curd just before serving.

These brand-new treats are a colourful and kicky spin on gingerbread. Don’t be intimidated by the spiral design: If you can roll a tea towel, you can roll these cookies.