Bar Cookie

Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars. They're easy to make and perfect for picnics at the beach or an evening at the Hollywood Bowl. Plus, they can be made ahead." Lots of lemon zest and lemon juice with all the pulp set these bars apart.

This delicious bar cookie comes courtesy of the author's mother and is a nice follow-up to the fondue. The shortbread layer is topped with a very moist apricot-walnut cake layer.

These lightly spiced butter cookies are similar to Janhagel, a popular Dutch cookie. Jane Valentine Talbert of Encinitas, California, uses pecans instead of the more traditional almonds.

These moist, chewy cookies have an intense almond flavor. Barbara Bruno of New Portland, Maine, enjoys hers with a glass of chilled Champagne.

A topping of chopped Heath bars gives these brownies a satisfying crunch.

Sambuca, the anise-flavored liqueur often paired with coffee, goes equally well with chocolate — especially in these moist, cake-like, pine-nut-topped brownies.

(Caramel Walnut Fudge Bars)

Can be prepared in 45 minutes or less.

The brownie is really more like a flourless chocolate cake. It puffs as it bakes, and falls and cracks as it cools.

Raspberries taste wonderful with chocolate, and so do hazelnuts. All three flavors unite compatibly in this cake-like brownie.

Executive editor Barbara Fairchild has a reputation as the staff chocoholic, so it's no surprise that her kitchen gift for the holidays is a big batch of brownies. A tried-and-true recipe from her mother, these treats are rich and very moist.