Chocolate Drop Cookies with Caramelized White Chocolate Filling
Alex sandwiches her brownie-like cookies with a caramelized white chocolate filling, which adds richness and a toasted flavor that pairs well with the chocolate.
Sandra's secret for making shortcut gingerbread cookies: Use store-bought sugar cookie mix and flavor it with pumpkin pie spice, ground ginger and molasses.
Trisha says it's the baking soda that makes this peanut brittle so light and crunchy. Act quickly because once you add the baking soda, it's time to pour the mixture on the sheets to harden.
Chocolate-Dipped Hazelnut Shortbread
Simple shortbread is made gift-worthy by giving it a quick dip into melted chocolate.
Giada's take on chocolate chip cookies includes oats, English toffee candy and toasted hazelnuts. The crunch of the mix-ins adds a contrast to the soft, chewy cookies.
These fully loaded cookies are packed with mini marshmallows, chocolate chips, crispy rice cereal and pecans, and are topped with even more marshmallows and chocolate chips.
The combination of dried fruit and nuts is popular around the holidays, but it also makes a healthy treat. Giada's fiber-packed Apricot Oat Bars give this classic medley a sweet twist. Every bite is loaded with apricots, walnuts and jam.
The foundation to Ina's gorgeous linzer cookies is the shortbread, which comes together with the help of flour, sugar and a generous amount of butter. Raspberry preserves sandwiched between two cookies add an elegant touch.
