Italian Rainbow Cookies
These tender cookies are made of brightly colored almond cakes layered with apricot preserves and topped off with a thin chocolate coating. Resembling the...
“Food for the Gods” Bars
During the holiday season in the Philippines, Filipinos bake these walnut- and date-studded bars to give to loved ones as individually wrapped treats. The...
Casadinhos
Derived from the Portuguese for “married,” these sandwich cookies are a staple at Brazilian weddings. Speckled with warm spice and spiked with rum, the...
Jam-Filled Kolaczki Cookies
Popular throughout central and Eastern Europe around the holidays, these jewel-toned cookies consist of a tender cream cheese dough folded over your favorite thick...
Yeasted Chocolate Rugelach
This yeasted dough produces a light, brioche-like pastry. Kneading develops gluten, giving it the strength to hold a rich chocolate filling without collapsing. The...
Lemon-Poppy Seed Rugelach
Ground poppy seeds cook into a thick paste with milk, sugar, and lemon zest—a technique borrowed from Central European baking. The milk curbs the...
Apricot-Almond Rugelach
This version edges toward pâtisserie. Almond paste, rolled thin between sheets of parchment, creates an even layer that melts into the pastry as it...
Sprinkles Rugelach
Playful on the outside, precise at heart. The filling is simply cream cheese sweetened with sugar—it bakes into a soft, tangy seam inside the...
Classic Rugelach
The genius of rugelach lies in the dough: equal parts butter and cream cheese, pulsed just until combined. Cream cheese brings tenderness and a...
Soft Pumpkin Cookies
Celebrate the cozy flavors of the season with these irresistible Soft Pumpkin Cookies, made extra special with Bonne Maman® Pumpkin Pie Filling. This recipe...
