Vanilla-Bean Sablé Cookies

These simple French shortbread cookies are are a revelation when made with the very best ingredients: high-fat European-style butter, sea salt, and plump vanilla beans. If you like, you can substitute 2 tsp. vanilla extract for the vanilla beans; add it with the egg yolk.

• 
  
  2 soft, plump vanilla beans
  
  


• 
  
  1/3 cup granulated sugar
  
  


• 
  
  8 oz. (1 cup) unsalted butter, preferably high-fat European-style, softened
  
  


• 
  
  1/2 tsp. fine sea salt
  
  


• 
  
  1-1/3 oz. (1/3 cup) confectioners’ sugar, sifted
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour
  
  


• 
  
  Sanding sugar, white or colored
  
  

Tip:

Once you’ve scraped the pulp from the vanilla beans, stash the pods in a canister of sugar to make vanilla-sugar.

Cut the vanilla beans in half lengthwise and scrape the seed pulp into a small bowl; add the granulated sugar. Using your fingers, rub them together until blended.

In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, mix the butter on low speed until smooth and creamy (you don’t want it to get light and fluffy), about 1„ minute; mix in the salt. Add the vanilla sugar and the confectioners’ sugar and mix until smooth, about 1 minute. Scrape down the bowl as needed. Add 1„ egg yolk and mix for 1 minute. Still on low speed, mix in the flour just until blended; the dough will be soft.

Turn the dough out onto the counter and knead it gently a few times. Divide it in half and shape each half into a 9-inch log. Wrap the logs in plastic wrap and refrigerate for at least 3„ hours.

Position oven racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line two baking sheets with parchment or silicone baking liners.

Sprinkle about 1/2 cup sanding sugar onto a piece of waxed paper. Combine the remaining egg yolk with a splash of water in a small bowl and whisk with a fork. Brush each log with the egg wash and roll it in the sanding sugar until evenly coated. Trim the ends of the logs if they’re ragged. Using a knife, cut the dough into 1/2-inch-thick rounds. Put them on the baking sheets, leaving about 2-„inches between rounds.

Bake the cookies, rotating and swapping the baking sheets’ positions halfway through, until the cookies are brown around the edges and golden on the bottom, 18„ to 22 minutes. Let cool on the sheets for 5„ minutes; then carefully transfer to a cooling rack and let cool completely before serving. Sablés shouldn’t be eaten warm; they need to cool so that their texture will set properly.

Vanilla-Bean Sablé Cookies

These simple French shortbread cookies are are a revelation when made with the very best ingredients: high-fat European-style butter, sea salt, and plump vanilla beans. If you like, you can substitute 2 tsp. vanilla extract for the vanilla beans; add it with the egg yolk.

• 
  
  2 soft, plump vanilla beans
  
  


• 
  
  1/3 cup granulated sugar
  
  


• 
  
  8 oz. (1 cup) unsalted butter, preferably high-fat European-style, softened
  
  


• 
  
  1/2 tsp. fine sea salt
  
  


• 
  
  1-1/3 oz. (1/3 cup) confectioners’ sugar, sifted
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour
  
  


• 
  
  Sanding sugar, white or colored
  
  

Tip:

Once you’ve scraped the pulp from the vanilla beans, stash the pods in a canister of sugar to make vanilla-sugar.

Cut the vanilla beans in half lengthwise and scrape the seed pulp into a small bowl; add the granulated sugar. Using your fingers, rub them together until blended.

In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, mix the butter on low speed until smooth and creamy (you don’t want it to get light and fluffy), about 1„ minute; mix in the salt. Add the vanilla sugar and the confectioners’ sugar and mix until smooth, about 1 minute. Scrape down the bowl as needed. Add 1„ egg yolk and mix for 1 minute. Still on low speed, mix in the flour just until blended; the dough will be soft.

Turn the dough out onto the counter and knead it gently a few times. Divide it in half and shape each half into a 9-inch log. Wrap the logs in plastic wrap and refrigerate for at least 3„ hours.

Position oven racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line two baking sheets with parchment or silicone baking liners.

Sprinkle about 1/2 cup sanding sugar onto a piece of waxed paper. Combine the remaining egg yolk with a splash of water in a small bowl and whisk with a fork. Brush each log with the egg wash and roll it in the sanding sugar until evenly coated. Trim the ends of the logs if they’re ragged. Using a knife, cut the dough into 1/2-inch-thick rounds. Put them on the baking sheets, leaving about 2-„inches between rounds.

Bake the cookies, rotating and swapping the baking sheets’ positions halfway through, until the cookies are brown around the edges and golden on the bottom, 18„ to 22 minutes. Let cool on the sheets for 5„ minutes; then carefully transfer to a cooling rack and let cool completely before serving. Sablés shouldn’t be eaten warm; they need to cool so that their texture will set properly.

Almond Sablés

Of the three different cookies you can make with the versatile Almond Dough, this is the simplest: the dough is simply sliced and rolled in raw sugar for a crunchy, crumbly cookie that's not too sweet.

• 
  
  One-third of a batch (10-1/2 to 11 oz. or 1-1/4 cups) freshly made Almond Cookie Dough
  
  


• 
  
  1-1/2 Tbs. granulated sugar
  
  


• 
  
  1/4 cup turbinado (or granulated) sugar
  
  

Use the back of a large spoon or a rubber spatula to mash the 1-1/2 Tbs. granulated sugar into the dough until it’s evenly dispersed. On a lightly floured surface, shape the dough into a log about 6 inches long and 1-3/4 inches in diameter. Wrap the log in waxed paper or foil. Refrigerate for at least 2 hours, but preferably overnight.

Put the 1/4 cup turbinado (or granulated) sugar on a flat surface such as a tray or clean countertop. Roll the log of dough in the sugar, pressing so the sugar adheres. Cut the log into 1/4-inch slices and arrange them at least 1 inch apart on an ungreased or foil-lined cookie sheet. Position a rack in the center of the oven and heat the oven to 350°F. Let the cookies sit at room temperature while the oven heats. Bake until the edges are golden brown, 12 to 15 minutes, rotating the pan from front to back about halfway through baking. Let the cookies sit on the sheet for a minute or two before transferring them to a rack with a metal spatula. Let cool completely before storing airtight.

Cinnamon Toast Shortbread Cookies

Ground cinnamon makes shortbread cookies even more comforting. Have them at breakfast if you want, we won't tell.

• 
  
  12 oz. (1-1/2 cups) unsalted butter, softened; more for the pan(s) 
  
  


• 
  
  15 oz. (3-1/3 cups) unbleached all-purpose flour 
  
  


• 
  
  2 Tbs. cornstarch
  
  


• 
  
  1 tsp. ground cinnamon  
  
  


• 
  
  1 tsp. table salt 
  
  


• 
  
  5-3/8 oz. (1-1/3 cups) confectioners’ sugar 
  
  


• 
  
  1 Tbs. pure vanilla extract or paste 
  
  

For the topping:

• 
  
  2 Tbs. granulated sugar 
  
  


• 
  
  3/4 tsp. ground cinnamon
  
  

For rectangular cookies, lightly butter the bottom of a straight-sided 9x13-inch baking pan. For wedges, lightly butter two 9-1/2-inch fluted tart pans with removable bottoms.

Combine the flour, cornstarch, 1 tsp. cinnamon, and salt in a medium bowl.  

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed until smooth and creamy, 2 to 3 minutes. Add the flour mixture and mix on low speed until the dough begins to form moist clumps, about 1 minute. 

Turn the dough out into the prepared pan (if making wedges, divide the dough between the two pans). Using lightly floured fingertips, press the dough into the pan(s) to form an even layer. 

For rectangular cookies, use a bench knife or a paring knife to cut the dough all the way through into 40 bars. With the tines of a fork, prick each bar twice all the way through, spacing the holes evenly and on the diagonal. Lightly flour the tines as necessary to prevent the dough from sticking. 

For wedges, cut each pan of dough all the way through to form 12 wedges. With the tines of a fork, prick the wedges three times all the way through, spacing the holes evenly over the dough.

Freeze the dough while the oven heats. Position a rack in the center of the oven and heat the oven to 325°F.

Just before baking, combine the 2 Tbs. sugar and the 3/4 tsp. cinnamon. Sprinkle the mixture over the dough, lightly pressing it into the surface.

Bake the dough, rotating the pan(s) halfway through, until the top(s) looks dry and golden-brown, 30 to 40 minutes. Transfer the pan(s) to a rack. Using a paring knife or bench knife, immediately re-cut the cookies along the lines. Cool completely before removing them from the pan(s). 

Meringue Mushrooms

Crisp, sweet, festive, and fun. Meringue mushrooms are a classic trompe l'oeil sweet. Use them to garnish a traditional Yule log cake, add them to a cookie tray, or package them in little produce baskets wrapped in cellophane like real mushrooms and give them as gifts. They keep well for many weeks, even months if stored airtight. They never fail to amaze and delight.

• 
  
  3 large egg whites, at room temperature
  
  


• 
  
  1/8 tsp. cream of tartar
  
  


• 
  
  3/4 cup (5.25 oz.) granulated sugar
  
  


• 
  
  About 2 tsp. unsweetened cocoa powder
  
  


• 
  
  2 oz. bittersweet or semisweet chocolate, cut into small pieces
  
  

Preheat the oven to 200°F. Position racks in the upper and lower thirds of the oven.

In a clean dry bowl with an electric mixer, beat the egg whites and cream of tartar on medium speed until soft peaks form when the beaters are lifted. On high speed, gradually add 1/2 cup of the sugar about a tablespoon at a time. The mixture should stand in stiff peaks when the beaters are lifted. Use a rubber spatula to fold in the remaining 1/4 cup sugar. Scrape the meringue into a large pastry bag fitted with a 1/2-inch plain tip. Pipe pointed "kisses" about 1 inch high to make "stems" on parchment-lined cookie sheets. Do not worry if the tips bend over or sag. Pipe domes to make mushroom "caps."

To pipe mushroom stems:

Always pipe the mushroom stems first, while the meringue is still stiff enough to stand high. Hold the bag perpendicular to the cookie sheet, with the tip openening a fraction of an inch away from the sheet. Start squeezing gently, without moving the bag at first (to form a wide base for the stem), then raise the bag as you squeeze. Continue to raise tha bag after you've stopped squeezing, to form a tall point. It's OK if the tip bends over.

To pipe mushroom caps:

Hold your pastry bag completely perpendicular to the cookie sheet and as far from the sheet as the height of your intended dome--1/2 inch from the sheet that will be 1/2 inch tall, 3/4 inch above the sheet for a dome 3/4 inch tall--regardless of the diameter. Hold the bag perfectly still while you are squeezing the bag; do not move it up and down or around. Squeeze until the meringue fills the space between the baking sheet and the pastry tip--and keep squeezing if you want a wider diamter. When you stop squeezing, don't move the bag. When no more meringue is coming out, don't lift the bag up. Instead, move it in a tiny circle and then sideways away from the dome--still without squeezing. If you still end up with a pointy top, you can smooth it out with a wet finger. Sieve a light dusting of cocoa over the caps and stems and fan them or blow on them vigorously to blur the cocoa and give the mushrooms an authentic look.

To bake and assemble the mushrooms:

Bake 2 hours until crisp and completely dry. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. If not assembling immediately, store caps and stems airtight as soon as they are cool to prevent them from becoming moist and sticky.

Place the chocolate in a small bowl set directly in a wide skillet of barely simmering water. Immediately turn off the heat and stir the chocolate until melted and smooth. Use a sharp knife to cut 1/4 inch to 1/2 inch off of the tip of each stem to create a flat surface. Spread a generous coat of melted chocolate over the flat side of several mushroom caps. Allow the chocolate to set partially before attaching the cut surface of the stems. Repeat until all of the mushrooms are assembled. Set aside the assembled mushrooms until the chocolate has hardened and the caps and stems are "glued" together. To prevent them from becoming sticky, put them in an airtight container as soon as they are cool. May be stored airtight for 3 to 4 weeks.

Chocolate-Dipped Chocolate-Apricot Sandwich Cookies

The Sacher torte—chocolate sponge cake layered with apricot jam and covered in dark chocolate icing—is re-interpreted in this recipe as cakey cookies filled with preserves and dipped in bittersweet chocolate.

For the cookies

• 
  
  9 oz. (2 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  8 oz. (1 cup) unsalted butter, softened
  
  


• 
  
  8 oz. (2 cups) confectioners’ sugar
  
  


• 
  
  2-1/4 oz. (3/4 cup) unsweetened, natural cocoa powder, sifted if lumpy
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the filling and glaze

• 
  
  1 cup apricot preserves
  
  


• 
  
  12 oz. bittersweet chocolate, finely chopped
  
  


• 
  
  2 tsp. canola or vegetable oil
  
  

Make the cookies

In a medium bowl, whisk the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and cocoa powder on low speed until blended; then raise the speed to medium and beat until light and fluffy, about 3 minutes. Scrape down the bowl and beater. Add the egg yolks and vanilla and mix on medium speed until well blended, about 1 minute. Add the flour mixture and mix on low speed until the dough comes together, about 1 minute.


Turn the dough out onto a work surface and divide into 3 equal piles on pieces of plastic wrap. Using the plastic as an aid, gently shape each one into a smooth, flat 5-inch disk and wrap in the plastic. Refrigerate until chilled, about 30 minutes. (The dough can be refrigerated for up to 3 days or frozen for up to 1 month.)


Position a rack in the center of the oven and heat the oven to 375°F. Line 2 cookie sheets with parchment or nonstick baking liners.


Working with one disk at a time, roll the dough between two sheets of lightly floured parchment or on a floured work surface until 1/8 to 3/16 inch thick. Dust with additional flour as needed. Using a 2-1/4-inch cookie cutter, cut out shapes. Arrange about 1 inch apart on the lined cookie sheets. Stack the scraps and gently press them together. Re-roll and cut. Repeat with remaining dough disks.


Bake, one sheet at a time, until the cookies look dry and slightly cracked and feel somewhat firm when pressed, 7 to 9 minutes. Let cool on the sheet for about 5 minutes and then transfer to a rack to cool completely. (The cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month before filling and glazing.)

Fill the cookies

Press the preserves through a fine sieve, discarding any large pieces of apricot. Arrange half of the cookies bottom side up on a work surface. Put 1 tsp. of the preserves in the center of each cookie. Cover each with one of the remaining cookies, bottom side down. Gently squeeze each cookie together to spread the preserves until it just reaches the edges.

Glaze the cookies

Line 2 or 3 baking sheets with parchment, aluminum foil, or waxed paper. Put the chocolate and oil in a small, deep, heatproof bowl. Heat in a microwave until almost melted, or set the bowl in a skillet of barely simmering water and stir until melted and smooth.


Dip each cookie halfway into the glaze until lightly covered. Lift the cookie out and gently scrape the bottom against the side of the bowl to remove excess glaze. Set on the prepared baking sheets. Let the cookies sit at room temperature or in the refrigerator until the glaze is firm. Serve immediately or store in an airtight container at room temperature for up to 2 days.

Chocolate-Peppermint Thumbprints

For the Cookies:

• 
  
  5-1/4 oz. (1 cup plus 2-1/2 Tbs.) unbleached all-purpose flour
  
  


• 
  
  3/4 oz. (1/4 cup) Dutch-processed cocoa
  
  


• 
  
  6 oz. (3/4 cup) unsalted butter, at room temperature
  
  


• 
  
  2 oz. (1/2 cup) confectioners' sugar, sifted
  
  


• 
  
  1-1/2 tsp. pure vanilla extract
  
  


• 
  
  1/4 tsp. table salt
  
  

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

For the Mint Filling:

• 
  
  4 oz. (3/4 cup) chopped semisweet chocolate (or chocolate chips)
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter, cut into 6 pieces
  
  


• 
  
  Scant 1/4 tsp. pure peppermint extract
  
  

Make the cookies:

Sift the flour and cocoa together into a medium bowl. With a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla and salt; continue beating until blended and smooth, about 1 minute more. Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute. Chill the dough in the refrigerator until firm enough to roll into balls, 40 to 60 minutes.

Position a rack in the center of the oven and heat the oven to 350°F. Line two cookie sheets with parchment or nonstick baking liners.

Using your palms, roll heaping teaspoonfuls of the dough into 1-inch balls. Arrange them 2 inches apart on the lined sheets. With a lightly floured thumb or index fingertip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well. (Or use the end of a thick-handled wooden spoon.)

Bake one sheet at a time until the tops of the cookies look dry, 8 to 9 minutes. Gently redefine the indentations with the end of a wooden spoon. Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks.

Make the filling:

Put the chocolate and butter in a heatproof bowl set in a wide skillet of almost simmering water. Stir with a heatproof spatula until almost melted, 2 to 4 minutes. Remove the bowl from the heat and stir until melted and smooth, about 30 seconds more. Stir in the mint extract. Let the filling cool, stirring occasionally, until slightly thickened and a bit warmer than room temperature, 30 to 40 minutes. Spoon the filling into a small pastry bag with a small plain tip. (Or use a small plastic bag and cut a tiny bit off a bottom corner of the bag.) Pipe the filling into the center of each cookie. Cool completely before serving or storing. The cookies will keep in an airtight container at room temperature for 4 to 5 days.

Chewy Sugar Cookies

• 
  
  3/4 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened but not meltingly soft
  
  


• 
  
  1 oz. (2 Tbs.) vegetable shortening, preferably trans fat free, softened
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1 large egg
  
  


• 
  
  1 Tbs. light corn syrup
  
  


• 
  
  1 tsp. vanilla extract
  
  


• 
  
  2 drops almond extract (optional)
  
  


• 
  
  9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  White or colored (coarse) sanding sugar for rolling (optional)
  
  

Position a rack in the upper third of the oven and heat the oven to 350°F. Line two rimmed baking sheets with parchment. In a stand mixer fitted with the paddle attachment, beat the sugar, butter, shortening, and salt on medium speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl. Add the egg, corn syrup, vanilla, and almond extract (if using) and mix on low speed ( just to combine); then beat at medium speed for a total of 1 minute.


In a medium bowl, whisk the flour, baking powder, and baking soda to combine; then add to the mixer. Mix on low speed for 30 seconds, just to combine. Scrape down the bowl and then mix on medium-low speed for another 30 seconds to mix the dough uniformly.


Gently roll the dough into 1-oz. balls (about 1 heaping Tbs. each). Roll the balls in sanding sugar (if using). Arrange at least 21/4 inches apart on the prepared baking sheets. Bake one sheet at a time until the edges are golden and the tops are cracked but not completely set, 13 to 15 minutes. Let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Crunchy Sugar Cookies

• 
  
  1 cup granulated sugar; more for shaping
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened but not meltingly soft
  
  


• 
  
  1 oz. (2 Tbs.) vegetable shortening, preferably trans fat free, softened
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1 large egg
  
  


• 
  
  1 tsp. vanilla extract
  
  


• 
  
  2 drops almond extract (optional)
  
  


• 
  
  9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour
  
  


• 
  
  1/4 tsp. baking powder
  
  


• 
  
  3/4 tsp. baking soda
  
  


• 
  
  White or colored (coarse) sanding sugar for rolling (optional)
  
  

Position a rack in the center of the oven and heat the oven to 325°F. Line two rimmed baking sheets with parchment. In a stand mixer fitted with the paddle attachment, beat the sugar, butter, shortening, and salt on medium speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl. Add the egg, vanilla, and almond extract (if using) and mix on low speed ( just to combine); then beat at medium speed for a total of 1 minute.


In a medium bowl, whisk the flour, baking powder, and baking soda to combine; then add to the mixer. Mix on low speed for 30 seconds, just to combine. Scrape down the bowl and then mix on medium-low speed for another 30 seconds to mix the dough uniformly.


Gently roll the dough into 1-oz. balls (about 1 heaping Tbs. each). Roll the balls in sanding sugar (if using). Arrange at least 21/4 inches apart on the prepared baking sheets. Flatten the dough balls to 1/4 inch thick with the bottom of a glass dipped in granulated sugar (re-dip the glass after each cookie). Bake one sheet at time until the tops are light golden and set, 15 to 18 minutes. Let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Crème Brûlée Cookies

Bursting with vanilla flavor, these butter cookies sport the burnt-sugar topping of their namesake.

• 
  
  3 cups (13-1/2 oz.) unbleached all-purpose flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  8 oz. (1 cup) unsalted butter, softened
  
  


• 
  
  1-1/2 cups plus 1/3 cup granulated sugar
  
  


• 
  
  Seeds scraped from 2 large vanilla beans or 4 tsp. pure vanilla extract
  
  


• 
  
  2 large eggs plus 2 large egg yolks
  
  

In a medium bowl, whisk the flour, baking powder, and salt.


In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add 1-1/2 cups of the sugar and the vanilla seeds or extract and beat on medium speed until well blended, about 2 minutes. Add the eggs and yolks one at a time, mixing until blended after each addition. Add the flour mixture and mix on low speed until just blended, about 1 minute.


Turn the dough out onto a large piece of plastic wrap. Using the plastic as an aid, gently knead into a smooth dough (the dough will be soft). Shape into a 12-inch round log about 3 inches in diameter and wrap in the plastic. Cut an empty paper towel roll open. Gently rest the dough in the roll and refrigerate until chilled and very firm, about 4 hours. (The dough may be refrigerated for up to 3 days or frozen for up to 1 month.)


Position a rack in the center of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners. Put the remaining 1/3 cup sugar in a small bowl.


Cut the dough into slices about 1/4 inch thick. Gently press one side of each cookie into the sugar to coat completely. Arrange the cookies sugar side up about 1 inch apart on the lined cookie sheets. Save the rest of the sugar for decorating the cookies. Bake, one sheet at a time, until golden-brown, 11 to 14 minutes. Let the cookies cool on the sheet for about 5 minutes and then transfer them to a rack to cool completely. (The cookies can be stored in an airtight container at room temperature for up 3 days before proceeding.)


Dip the sugared side of the cookies into the remaining sugar. Arrange the cookies sugar side up on a flameproof work surface. Pass the flame of a small kitchen torch over the cookie tops until evenly caramelized. Let cool completely, about 3 minutes, before serving.

Honey-Nut Bars

Some flavor combinations bring out the best in one other:  maple and walnut, lemon and ginger, apples and honey, blueberry and lime, chocolate and just about anything. Honey and nuts are one of those perfect flavor marriages. Add some light brown sugar, and you've got a sweet, salty, crunchy bar that could potentially become your new go-to cookie.   

For the Crust:

• 
  
  Nonstick cooking spray
  
  


• 
  
  1/2 cup whole blanched almonds, toasted
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  6 oz. (3/4 cup) cold unsalted butter, cut into 1/2-inch pieces
  
  


• 
  
  1 large egg, lightly beaten
  
  

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

For the Topping:

• 
  
  3/4 cup packed light brown sugar
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter
  
  


• 
  
  1/3 cup clover honey
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  2 Tbs. heavy cream
  
  


• 
  
  3 cups whole unsalted mixed nuts, toasted
  
  

Make the crust:

Position a rack in the center of the oven and heat the oven to 350°F. Spray a 9x13-inch baking pan with cooking spray and line the bottom with parchment.

In a food processor, finely grind the almonds and sugar. Add the flour, baking powder, and salt and pulse to blend. Add the butter and pulse until it's the size of small peas, 5 to 6 one-second pulses. Add the egg and pulse just until the dough begins to gather into large clumps.

With your fingertips, press the dough into the bottom of the prepared pan and about 1 inch up the sides to form a 1/4-inch-thick side crust. Using the tines of a fork, dock the crust evenly all over.

Bake until light golden brown on the edges and the center looks dry, 15 to 20 minutes. Cool the crust on a rack.

Make the topping:

Bring the sugar, butter, honey, and salt to a boil in a medium saucepan over medium-high heat, stirring often. Slowly and carefully add the cream and return to a boil. Remove from the heat and carefully add the nuts, stirring to coat. Pour the nut mixture over the crust and spread evenly with a spatula. Tilt the pan to help spread the liquid to the edges and corners. Bake until the topping has just started to bubble slowly in the center, about 20 minutes. Let cool on a wire rack for 10 minutes and then run a knife around the inside edge of the pan to loosen the crust from the sides. Let the bars cool completely.

Invert the pan onto a flat surface and peel off the parchment. Reinvert onto a cutting board and cut into 16 bars with a sharp knife.

The cookies will keep in an airtight container at room temperature for 3 to 5 days.

Oatmeal-Chocolate Chip Waffle Cookies

Baking cookie dough in a waffle iron takes about a minute and a half, a real time-saver when you've got to have warm cookies right away. These cookies, excerpted from the book Dessert Express, look like mini waffles, but they bake up just like oatmeal-chocolate chip cookies, with browned, toasty oats on the outside and gooey, melty chips. Once cooled, they look cute garnishing bowls of ice cream.Get Inspired:View the recipe slideshow, Quick Chocolate Desserts for more quick dessert ideas, including a Chocolate-Hazelnut Waffle and a Molten Chocolate Cake.

• 
  
  1/2 cup (1 stick) unsalted butter, melted
  
  


• 
  
  1/2 cup plus 2 Tbs. firmly packed light brown sugar
  
  


• 
  
  2 large eggs
  
  


• 
  
  1 tsp. vanilla extract
  
  


• 
  
  3/4 cup unbleached all-purpose flour
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/4 tsp. salt
  
  


• 
  
  1-1/2 cups old-fashioned rolled oats (not instant)
  
  


• 
  
  1 cup semisweet chocolate chips
  
  


• 
  
  Nonstick cooking spray
  
  

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Heat the waffle iron according to the manufacturer's instructions.

In a large bowl, whisk the butter and brown sugar until smooth. Whisk in the eggs and vanilla. Stir in the flour, baking soda, and salt. Stir in the oats and chocolate chips.

Coat the grids of the waffle iron with nonstick cooking spray. Use a tablespoon or small ice cream scoop to portion out a cookie onto each waffle square. Close the iron and cook until set and beginning to brown, 1-1/2 to 3 minutes, depending on the heat of your waffle iron. Use a thin metal spatula to transfer the cooked cookies to a wire rack and repeat with the remaining dough, coating the grids with spray as necessary.

This recipe appears in Dessert Express by Lauren Chattman: 100 great desserts you can make in 30 minutes or less.

Dark Chocolate Crackles

• 
  
  11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
  
  


• 
  
  1 tsp. baking soda
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  8 oz. (1 cup) unsalted butter, at room temperature
  
  


• 
  
  2 cups firmly packed light brown sugar
  
  


• 
  
  2 oz. (2/3 cup) natural, unsweetened cocoa, sifted if lumpy
  
  


• 
  
  2 tsp. finely grated orange zest
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  3 large eggs
  
  


• 
  
  8 oz. bittersweet chocolate, melted and cooled until barely warm
  
  


• 
  
  3/4 cup (4 oz.) chopped chocolate (white, bittersweet, or semisweet)
  
  


• 
  
  1/3 cup granulated sugar; more as needed
  
  

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Tip:

These cookies are fragile when hot, so be sure to let them cool on the cookie sheet for 5 minutes.

Position a rack in the center of the oven and heat the oven to 350ºF. Line three large cookie sheets with parchment or nonstick baking liners.

In a medium mixing bowl, whisk together the flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), beat the butter, brown sugar, cocoa, orange zest, and vanilla on medium speed until well combined, about 4 minutes. Add the eggs one at a time, beating briefly between additions. Add the cooled chocolate and mix until blended, about 1 minute. Add the dry ingredients and mix on low speed until almost completely blended, about 1 minute. Add the chopped chocolate and mix until blended, about 15 seconds.

Shape the dough into 1-1/4-inch balls with a small ice-cream scoop or two tablespoons.

Pour the granulated sugar into a shallow dish. Dip the top of each ball in the sugar and set the balls sugar side up about 1-1/2 inches apart on the prepared cookie sheets. Bake one sheet at a time until the cookies are puffed and cracked on top, 11 to 12 minutes. Let the cookies cool on the sheet for 5 minutes before transferring them to a rack to cool completely.

Cardamom Shortbread Cookies

Cardamom adds just a subtle intriguing note to classic shortbread.

• 
  
  12 oz. (1-1/2 cups) unsalted butter, softened; more for the pan(s)
  
  


• 
  
  15 oz. (3-1/3 cups) unbleached all-purpose flour
  
  


• 
  
  2 Tbs. cornstarch
  
  


• 
  
  1-1/4 tsp. ground cardamom
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  5-3/8 oz. (1-1/3 cups) confectioners’ sugar
  
  


• 
  
  1 Tbs. pure vanilla extract or paste
  
  

For rectangular cookies, lightly butter the bottom of a straight-sided 9x13-inch baking pan. For wedges, lightly butter two 9-1/2-inch fluted tart pans with removable bottoms.

Combine the flour, cornstarch, cardamom, and salt in a medium bowl.

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed until smooth and creamy, 2 to 3 minutes. Add the flour mixture and mix on low speed until the dough begins to form moist clumps, about 1 minute.

Turn the dough out into the prepared pan (if making wedges, divide the dough between the two pans). Using lightly floured fingertips, press the dough into the pan(s) to form an even layer.

For rectangular cookies, use a bench knife or a paring knife to cut the dough all the way through into 40 bars. With the tines of a fork, prick each bar twice all the way through, spacing the holes evenly and on the diagonal. Lightly flour the tines as necessary to prevent the dough from sticking

For wedges, cut each pan of dough all the way through to form 12 wedges. With the tines of a fork, prick the wedges three times all the way through, spacing the holes evenly over the dough.

Freeze the dough while the oven heats. Position a rack in the center of the oven and heat the oven to 325°F.

Bake the dough, rotating the pan(s) halfway through, until the top(s) looks dry and goldenbrown, 30 to 40 minutes. Transfer the pan(s) to a rack. Using a paring knife or bench knife, immediately re-cut the cookies along the lines. Cool completely before removing them from the pan(s).

Chocolate Crackled Cookies

Decadent chocolate chunk cookies with a hint of smoky heat from the Ancho Chile Pepper will please the most refined palates. 

• 
  
  12 oz. semi-sweet baking chocolate, divided
  
  


• 
  
  3/4 cup flour  
  
  


• 
  
   2 tsp. McCormick® Gourmet Collection Saigon Cinnamon or 2 tsp. McCormick® Gourmet Collection Roasted Saigon Cinnamon 
  
  


• 
  
  1 tsp. McCormick® Gourmet Collection Ancho Chile Pepper 
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/4 tsp. salt
  
  


• 
  
  1/4 cup (1/2 stick) butter, softened
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1/4 cup firmly packed brown sugar
  
  


• 
  
  2 eggs, lightly beaten
  
  


• 
  
  2 tsp. McCormick® Pure Vanilla Extract
   
  
  

Heat oven to 375°F. Melt 8 oz. of the chocolate as directed on package. Set aside. Coarsely chop remaining 4 oz. chocolate. Mix flour, roasted cinnamon, ancho chile pepper, baking powder and salt in small bowl.

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Add melted chocolate; beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate. Drop dough by rounded tablespoons or medium cookie scoop 1-1/2 inches apart on parchment paper-lined baking sheets.

Bake about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment paper to wire rack; cool completely.

Orange Butter Cookies with Grand Marnier Glaze

Citrus cookies with a Grand Marnier glaze take their cue from crêpes Suzette, the classic dessert of flambéed crêpes and boozy orange sauce.

For the cookies

• 
  
  10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/4 tsp. baking powder
  
  


• 
  
  8 oz. (1 cup) unsalted butter, softened
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  2 Tbs. finely grated orange zest
  
  


• 
  
  3 large egg yolks
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the grand marnier glaze

• 
  
  4 oz. (1 cup) confectioners’ sugar
  
  


• 
  
  2 Tbs. Grand Marnier
  
  


• 
  
  1-1/2 Tbs. heavy cream; more as needed
  
  


• 
  
  2 tsp. finely grated orange zest
  
  


• 
  
  Pinch of table salt
  
  

Make the cookies

In a medium bowl, whisk the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and zest on medium speed until well blended, about 2 minutes. Add the egg yolks one at a time, mixing until blended after each addition. Add the vanilla extract along with the last yolk. Mix until well blended, about 1 minute. Add the flour mixture and mix on low speed until moist clumps form, about 1 minute.

Turn the dough out onto a work surface and divide into 2 equal piles on sheets of plastic wrap. Using the plastic as an aid, knead into a smooth dough, shape into flat 5-inch disks, and wrap in the plastic. Refrigerate until chilled, about 30 minutes. (The dough can be refrigerated for up to 3 days or frozen for up to 1 month.)

Position a rack in the center of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners.

Working with one disk at a time, roll the dough between lightly floured parchment or on a floured surface to about 1/4 inch thick. Dust with additional flour as needed. Using a 2-1/2-inch cookie cutter, cut out shapes. Arrange them about 1 inch apart on the cookie sheets. Gather, re-roll, and cut the dough scraps up to 2 more times.

Bake, one sheet at a time, until the edges are golden-brown, 9 to 13 minutes. Let the cookies cool on the sheet about 5 minutes and then transfer them to a rack to cool completely. (The unglazed cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month before glazing.)

Glaze the cookies

In a medium bowl, combine the confectioners’ sugar, Grand Marnier, cream, zest, and salt. Mix until well blended and smooth. If necessary, add more cream a few drops at a time for a thin, spreadable consistency.

Top each cookie with about 1/2 tsp. of the glaze, using the bottom of the measuring spoon to spread the glaze to within 1/4 inch of the edge.

Let sit at room temperature until the glaze is set, about 2 hours. Serve the cookies immediately or store in an airtight container at room temperature for up to 3 days.

Vanilla Cut-Out Cookies

These classic holiday cookies can be cut into any size and shape, and you can change the flavor of the dough with one of the variations below. Then decorate them with either Royal Icing (pictured) or Basic Glaze, and add whatever sprinkles or dragées you like. Have fun with them! This recipe is easily doubled.New! Use the Holiday Cookie Recipe Maker to customize your Christmas cookies with your favorite flavors, icings, and decorative toppings.

• 
  
  9 oz. (2 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  6 oz. (3/4 cup) unsalted butter, softened
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1 large egg, at room temperature
  
  


• 
  
  1-1/2 tsp. pure vanilla paste or vanilla extract
  
  

Tip:

For flavor variations, the vanilla amount may vary

Whisk the flour, baking powder, and salt in a medium bowl.

In a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand-held electric mixer), beat the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the bowl and beater with a rubber spatula as needed.

Add the egg and vanilla and continue to mix until well blended, about 1 minute. Reduce the speed to low, add the flour mixture, and mix until well blended, about 1 minute more.

Divide the dough into thirds and form each piece into a 5-inch square. Wrap in plastic and chill until firm, about 30 minutes. Using a rolling pin, roll a dough square between 2 pieces of parchment to about 1/8 inch thick and 11 inches square. Slide the dough and parchment onto a cookie sheet and refrigerate; repeat with the remaining dough, stacking the squares sandwiched in parchment on top of each other on a single cookie sheet, and refrigerate until very firm, about 45 minutes.

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners.

Working with one square of dough at a time, remove the top piece of parchment and cut out shapes with a floured cookie cutter. Arrange them about 1 inch apart on the prepared sheets. Freeze until very firm, about 20 minutes.

Bake two sheets at a time, rotating and switching their positions halfway through, until the edges and bottoms of the cookies are golden (or darker brown for chocolate cookies), about 11 minutes. Meanwhile, press the dough scraps together, re-roll, chill, and cut more shapes; freeze. Repeat until all of the dough is used. Let the cookies cool on their sheets on wire racks for about 5 minutes and then transfer to the racks to cool completely.

Serve, decorate, or freeze the cookies.

Vanilla Shortbread Cookies

Adding a touch of cornstarch and using confectioners’ sugar instead of granulated makes these cookies tender and crumbly, and a full teaspoon of salt is key to their sweet-salty flavor balance. You can make the shortbread into rectangular cookies or into wedges, a classic shortbread shape known as petticoat tails. These cookies are best served the day after baking.

• 
  
  12 oz. (1-1/2 cups) unsalted butter, softened; more for the pan(s)
  
  


• 
  
  15 oz. (3-1/3 cups) unbleached all-purpose flour
  
  


• 
  
  2 Tbs. cornstarch
  
  


• 
  
  1 tsp. table salt   
  
  


• 
  
  5-3/8 oz. (1-1/3 cups) confectioners’ sugar 
  
  


• 
  
  1 Tbs. pure vanilla extract or paste 
  
  

For rectangular cookies, lightly butter the bottom of a straight-sided 9x13-inch baking pan. For wedges, lightly butter two 9-1/2-inch fluted tart pans with removable bottoms. 

Combine the flour, cornstarch, and salt in a medium bowl. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed until smooth and creamy, 2 to 3 minutes. Add the flour mixture and mix on low speed until the dough begins to form moist clumps, about 1 minute.

Turn the dough out into the prepared pan (if making wedges, divide the dough between the two pans). Using lightly floured fingertips, press the dough into the pan(s) to form an even layer. 

For rectangular cookies, use a bench knife or a paring knife to cut the dough all the way through into 40 bars. With the tines of a fork, prick each bar twice all the way through, spacing the holes evenly and on the diagonal. Lightly flour the tines as necessary to prevent the dough from sticking. 

For wedges, cut each pan of dough all the way through to form 12 wedges. With the tines of a fork, prick the wedges three times all the way through, spacing the holes evenly over the dough.

Freeze the dough while the oven heats.

Position a rack in the center of the oven and heat the oven to 325°F.
 

Bake the dough, rotating the pan(s) halfway through, until the top(s) looks dry and golden-brown, 30 to 40 minutes. Transfer the pan(s) to a rack. Using a paring knife or bench knife, immediately re-cut the cookies along the lines. Cool completely before removing them from the pan(s). 

Crème Brûlée Cookies

Bursting with vanilla flavor, these butter cookies sport the burnt-sugar topping of their namesake.

• 
  
  3 cups (13-1/2 oz.) unbleached all-purpose flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  8 oz. (1 cup) unsalted butter, softened
  
  


• 
  
  1-1/2 cups plus 1/3 cup granulated sugar
  
  


• 
  
  Seeds scraped from 2 large vanilla beans or 4 tsp. pure vanilla extract
  
  


• 
  
  2 large eggs plus 2 large egg yolks
  
  

In a medium bowl, whisk the flour, baking powder, and salt.


In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add 1-1/2 cups of the sugar and the vanilla seeds or extract and beat on medium speed until well blended, about 2 minutes. Add the eggs and yolks one at a time, mixing until blended after each addition. Add the flour mixture and mix on low speed until just blended, about 1 minute.


Turn the dough out onto a large piece of plastic wrap. Using the plastic as an aid, gently knead into a smooth dough (the dough will be soft). Shape into a 12-inch round log about 3 inches in diameter and wrap in the plastic. Cut an empty paper towel roll open. Gently rest the dough in the roll and refrigerate until chilled and very firm, about 4 hours. (The dough may be refrigerated for up to 3 days or frozen for up to 1 month.)


Position a rack in the center of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners. Put the remaining 1/3 cup sugar in a small bowl.


Cut the dough into slices about 1/4 inch thick. Gently press one side of each cookie into the sugar to coat completely. Arrange the cookies sugar side up about 1 inch apart on the lined cookie sheets. Save the rest of the sugar for decorating the cookies. Bake, one sheet at a time, until golden-brown, 11 to 14 minutes. Let the cookies cool on the sheet for about 5 minutes and then transfer them to a rack to cool completely. (The cookies can be stored in an airtight container at room temperature for up 3 days before proceeding.)


Dip the sugared side of the cookies into the remaining sugar. Arrange the cookies sugar side up on a flameproof work surface. Pass the flame of a small kitchen torch over the cookie tops until evenly caramelized. Let cool completely, about 3 minutes, before serving.

Chocolate-Dipped Chocolate-Apricot Sandwich Cookies

The Sacher torte—chocolate sponge cake layered with apricot jam and covered in dark chocolate icing—is re-interpreted in this recipe as cakey cookies filled with preserves and dipped in bittersweet chocolate.

For the cookies

• 
  
  9 oz. (2 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  8 oz. (1 cup) unsalted butter, softened
  
  


• 
  
  8 oz. (2 cups) confectioners’ sugar
  
  


• 
  
  2-1/4 oz. (3/4 cup) unsweetened, natural cocoa powder, sifted if lumpy
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the filling and glaze

• 
  
  1 cup apricot preserves
  
  


• 
  
  12 oz. bittersweet chocolate, finely chopped
  
  


• 
  
  2 tsp. canola or vegetable oil
  
  

Make the cookies

In a medium bowl, whisk the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and cocoa powder on low speed until blended; then raise the speed to medium and beat until light and fluffy, about 3 minutes. Scrape down the bowl and beater. Add the egg yolks and vanilla and mix on medium speed until well blended, about 1 minute. Add the flour mixture and mix on low speed until the dough comes together, about 1 minute.


Turn the dough out onto a work surface and divide into 3 equal piles on pieces of plastic wrap. Using the plastic as an aid, gently shape each one into a smooth, flat 5-inch disk and wrap in the plastic. Refrigerate until chilled, about 30 minutes. (The dough can be refrigerated for up to 3 days or frozen for up to 1 month.)


Position a rack in the center of the oven and heat the oven to 375°F. Line 2 cookie sheets with parchment or nonstick baking liners.


Working with one disk at a time, roll the dough between two sheets of lightly floured parchment or on a floured work surface until 1/8 to 3/16 inch thick. Dust with additional flour as needed. Using a 2-1/4-inch cookie cutter, cut out shapes. Arrange about 1 inch apart on the lined cookie sheets. Stack the scraps and gently press them together. Re-roll and cut. Repeat with remaining dough disks.


Bake, one sheet at a time, until the cookies look dry and slightly cracked and feel somewhat firm when pressed, 7 to 9 minutes. Let cool on the sheet for about 5 minutes and then transfer to a rack to cool completely. (The cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month before filling and glazing.)

Fill the cookies

Press the preserves through a fine sieve, discarding any large pieces of apricot. Arrange half of the cookies bottom side up on a work surface. Put 1 tsp. of the preserves in the center of each cookie. Cover each with one of the remaining cookies, bottom side down. Gently squeeze each cookie together to spread the preserves until it just reaches the edges.

Glaze the cookies

Line 2 or 3 baking sheets with parchment, aluminum foil, or waxed paper. Put the chocolate and oil in a small, deep, heatproof bowl. Heat in a microwave until almost melted, or set the bowl in a skillet of barely simmering water and stir until melted and smooth.


Dip each cookie halfway into the glaze until lightly covered. Lift the cookie out and gently scrape the bottom against the side of the bowl to remove excess glaze. Set on the prepared baking sheets. Let the cookies sit at room temperature or in the refrigerator until the glaze is firm. Serve immediately or store in an airtight container at room temperature for up to 2 days.