A flavorful combination of cardamom, dried mulberries, tart cherries, almonds, pistachios, and coffee beans tops dark chocolate in a crunchy, gorgeously-layered bark adapted from Louisa Shafia's The New Persian Kitchen. If you don't have dried mulberries on hand, finely-chopped figs are a fine substitute.
An egg wash before baking is the secret to the gorgeous golden color of these pretzel-shaped butter cookies, adapted from Maida Heatter’s Brand-New Book of Great Cookies. 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