• Choose a category
• All
• Classic-Fiction

Divide dough into two equal halves. On the cookie sheet, shape each dough half into a 12 x 2-inch, ¾-inch-high rectangle, spacing the dough halves about 3 inches apart.

Bake for 26–28 minutes until the logs are deep golden brown and spring back in the center when touched. Remove sheet from oven; keep oven on.

Using two pancake turners, lift logs, one at a time, from the cookie sheet to a cutting board. Using a very sharp knife, cut one of the logs into ¾-inch-wide slices. Note: for longer biscotti, cut at a deep diagonal; for shorter biscotti, cut log crosswise. Repeat with second log. Place slices on the same cookie sheet; do not worry about the spacing.

Bake slices for 5 minutes; remove from oven and turn over all of the slices. Return cookie sheet to oven and bake 5 minutes longer. Remove sheet from oven and immediately transfer biscotti to a wire rack; cool completely.

MAKES 28 BISCOTTI.

QUICK CARAMEL-PECAN TURTLE COOKIES

My abiding affection for turtle candies— caramel-pecan clusters covered in milk chocolate—can be traced to my childhood spending habits. On more than one occasion I blew my entire allowance on a bag full of turtles alone. The combination of flavors inspired me to create these cookies, which are child’s play to make and to eat.

1 (16.5-ounce) roll refrigerated chocolate-chip cookie dough, well chilled

30 chewy chocolate-coated caramel candies, unwrapped

30 pecan halves, preferably lightly toasted, cooled

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.

Cut the cookie dough into 15 equal slices. Cut each slice in half. Roll each piece into a ball. Place balls 2 inches apart on ungreased cookie sheets. Flatten slightly with your palm or a spatula.

Bake for 7–10 minutes or until golden at edges. Remove from oven and immediately press one candy into the top of each cookie. Cool for 2 minutes on cookie sheets. Remove from cookie sheets; place on wire racks and cool 2–3 minutes.

With knife, spread softened candy on each cookie to cover; top with a pecan half. Cool completely.

MAKES 30 COOKIES.

RASPBERRY PINWHEELS

This almond-laced, raspberry preserves-filled cookie takes the crispy rice cookie to delectable new heights.

1/4 cup (½ stick) butter

4 cups miniature marshmallows

½ teaspoon almond extract

6 cups crisp rice cereal

1 cup seedless raspberry preserves, room temperature

Spray a 15 x 10 x 1-inch pan with nonstick cooking spray; set aside momentarily.

Melt the butter over low heat in large saucepan. Add the marshmallows and stir until completely melted. Cook over low heat 3 minutes longer, stirring constantly. Remove from heat and stir in almond extract. Add cereal and stir until well combined.

Press mixture evenly into prepared pan using a piece of wax paper. Cool completely.

Stir preserves to loosen. Spread preserves over cereal mixture almost to edges. Cut in half crosswise. Roll up each half jelly-roll fashion, starting with cut edge. Wrap tightly in wax paper, sealing ends. Chill for 1–2 hours or until firm. Cut into ½-inch slices. Best if served the same day.

MAKES ABOUT 36 SLICES.

RASPBERRY TART COOKIES

This recipe reminds me of a far more complicated cookie my mother made every Christmas of my childhood. Besides their winning flavor, I remember her making a double batch since we ate about half of the cookies straight from the oven. At once both no-nonsense and elegant, they can be made with any jam or preserve of your choosing. To dress them up further, dust them with sifted powdered sugar just before serving.

1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled

½ cup seedless raspberry jam or preserves

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.

Cut dough in half; refrigerate remaining dough. With sharp knife, cut dough half into 22 thin slices. Place slices 2 inches apart on cookie sheets. Place 1 teaspoon jam in center of each cookie slice. Set aside momentarily.

Cut remaining dough into 22 thin