Nut

Recipes for peanut butter cookies abound, but this one packs a particularly powerful punch. The dough is studded with whole salted peanuts for extra crunch. Sandwich a few with jelly for an afternoon snack. Or embellish them instead by piping melted semisweet chocolate into the lines of the cross-hatch pattern.

This chunky bar cookie recipe presents a perfect opportunity for improvisation, as you can use whatever flavors of jam and granola you have on hand.

A moist, chocolaty brownie topped with caramel and nuts brings together the classic components of turtle candies.

Lebkuchen are traditional German Christmas cookies, spiced with the flavors of gingerbread, studded with candied citrus peel, and topped with a sweet sugar-and-milk glaze. To toast nuts, spread them in a single layer on a rimmed baking sheet, and bake in a 350°F oven for about ten minutes.

Salted cashews—both ground into a butter and chopped—give these cookies deep flavor. Soft caramel candies are melted and drizzled over the tops of the baked cookies for an easy embellishment.

A generous topping of fresh berries and toasted almond slices embellishes these basic blondies.

Blondies are usually baked in a square or rectangular pan and cut into bars. Here we’ve used a springform pan to bake a round that’s then cut into wedges. The familiar flavor is made even more irresistible with the spice of candied ginger, the sweetness of dried pears, and the crunch of pistachios.

This version of a well-loved combination from childhood concentrates the flavors into a sweet dessert that appeals to all ages. We like strawberry jam, but feel free to substitute any flavor you prefer

For a twist on the traditional French petit fours known as financiers, we baked these cookie “cakes” in mini-muffin tins instead of small rectangular pans. They have a nutty, buttery flavor with floral hints of honey. Tiny raspberry heart decorations make them an appropriate gift for Valentine’s Day.

The addition of whole, salted peanuts in this super-crunchy cookie imparts the perfect balance of salty and sweet. And the light-as-air texture of the crisps themselves contrasts quite nicely with the chunkiness of the peanuts.

The virtues of this cookie recipe are many: It relies on just a few basic ingredients, the dough is remarkably easy to prepare, and as the cookies bake, they fill the kitchen with the most magnificent scent.

Brown butter is simply butter that has been cooked until it takes on a delicious, subtle nutty flavor and aroma—which explains its French name, beurre noisette, or “hazelnut butter.” Be sure to keep an eye on it as it cooks, to avoid burning.

These fruit-and-nut-rich cookies are like soft granola bars; they make a hearty and delicious after-school snack.

These tuile-like cookies have a rich caramel flavor, but are packed with nuts. The addition of bread flour, which contains more gluten than all-purpose flour, makes them sturdier than traditional tuiles.

These are a variation on the Moravian spice cookie, which is traditionally made with molasses. Although this version is sweetened with brown sugar, it retains the characteristic thinness of the original variety.

Combining beaten egg whites with a nut-and-sugar mix helps give these cookies their airy texture.

This recipe calls for natural peanut butter, which gives the cookies a richer peanut flavor. Old-fashioned rolled oats produce a heartier texture than the smaller-cut quick-cooking variety, while whole peanuts deliver added crunch.

These cookies are soft and pliable when they first come out of the oven. You have to prepare these delicate wafers one sheet at a time so that you can quickly roll them around a dowel while they are still warm. Don’t be discouraged if your first few attempts aren’t perfect—just keep going and you’ll soon get the hang of it.

Cocoa powder and chocolate lend rich, fudgy flavor to these twice-baked treats. They are thicker than most biscotti, and perfect for dunking in milk or coffee.