Coconut replaces almonds in this delectable marzipan recipe, which is then cut it into squares and dipped in dark chocolate.
These light and creamy French macarons make a sophisticated hostess gift—and they're easier to make at home than you might think.
Lemon zest and ginger bring these chewy ginger cookies to a new level of awesome.
A beautiful, buttery take on the traditional gingersnap. These delicate cookies are rolled up and ready for your cookie plate.
These easy yet elegant cashew meringues with rich amaretto buttercream icing will look stunning on a holiday cookie plate.
These wafer-thin and crispy hazelnut lace cookies are brightened by a burst of citrus zest.
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 light-as-air cookies spread as they bake thanks to melted butter and cream in the batter. Then they're iced in chocolate, with sea salt finish.
This stunning gingerbread tree—made from our classic gingerbread recipe, using a set of 10 graduated star cookie cutters—is a cinch to pull together.
This shortbread is melt-in-your-mouth delicious! And with our easy chocolate, lemon and toffee variations, there's a flavour for all tastes.
What makes this Canadian dessert standard a holiday knockout? Toasting the walnuts for extra oomph, adding a little salt to balance the sweetness and cutting it into sleek diamond shapes. These cute little bars appear here exactly as they did in our December 1995 issue.
Instructions
