Adapted from the Lee Bros. Charleston Kitchen cookbook, these tuile-like cookies are crunchy, light, and airy with a delicate nuttiness from toasted sesame seeds. They lose their crisp texture quickly, so it's best to serve them the same day they're made.
Cocoa nibs add crunch and a subtly bitter note to these biscotti-like cookies adapted from Alice Medrich’s amazing chocolate cookbook, <a href="http://www.amazon.com/gp/product/1579655114/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1579655114&linkCode=as2&tag=saveur-20"><em>Seriously Bitter Sweet</em>.</a>
An egg wash before baking is the secret to the gorgeous golden color of these pretzel-shaped butter cookies, adapted from Maida Heatter’s <em>Brand-New Book of Great Cookies</em>. A sprinkle of sanding sugar adds sparkle and a bit of crunch.
Adapted from Thomas Keller's Bouchon Bakery cookbook, this riff on an Oreo (the name stands for "Thomas Keller Oreos") is filled with a creamy white chocolate ganache. Make sure to use white chocolate with at least 35 percent cocoa butter when making the filling to ensure ultra-smooth melting.
My mother always baked her famous cherry snowballs for Christmas. I still remember how those buttery almond-scented cookies, swathed in sugar, sparkled like fresh snow. To this day, I follow the same handwritten recipe, but now I bake the snowballs with a grown-up twist. While my mother's cookies hid green and yellow maraschino cherries inside, these decidedly adult holiday cookies are stuffed with liqueur-soaked Luxardo cherries from Italy. —Elizabeth Morris, Toronto