Electric Mixer

Scented with nutmeg, these distinctive light little cookies have been a family favorite for many years. They are easy to make, melt in your mouth, and are far better than store-bought meringue cookies.

For more information about melting chocolate, see Meltdown.

This recipe yields enough cookies to make the crust for the Tropical Cheesecake and the crumbs and garnish for the Banana-Cream Parfaits .

Chocolate-covered raisins turn into fudgy pockets of intense chocolate and chewy raisins in these easy brownies.

These Christmas cookies are topped with white icing and silver dragées for added elegance. Look for the dragées in the cake decorating section of your supermarket.

This recipe creates enough batter for a 3-quart bundt pan, but it can also be baked in smaller pans, though baking time will vary accordingly.

For a curved tuile-like shape, these cookies may be draped over a rolling pin after their second baking, while they are still warm. If the cookies become too brittle to form on the rolling pin, return baking sheets to oven for a few seconds to allow the cookies to soften.

The coconut in this recipe gives a chewiness to these thin cookies.

Sweet potatoes have been cultivated in the South since at least the 1700s. A touch of cardamom gives this dish modern flair.

Spritz cookies-from the German Spritzen, meaning "to squirt"- are formed into fanciful shapes when the dough is piped through a cookie press. One food editor still uses her aunt Carol's old metal spritzer to make these delicate cookie.

Here we take two of the best treats from days gone by and combine them in one dessert. The cookies are also superb on their own.

Some fresh ginger adds zip to this bakeshop classic. It has the perfect balance of sweetness and spice.