There's a lot to love about the classic sugar cookie. While they're excellent plain and straight from the cooling rack, you can also use the neutral base to experiment with different add-ins. One of ...

Cornmeal orange cookies bring a real taste of Piedmont, a spot in northern Italy known for its rustic sweets. Really good stuff. These cookies show off that classic Italian way of making something ...

Lemon sugar cookies are a classic dessert with a bright, refreshing flavor. Perfect for sharing, these cookies are always a ...

Make the Times Union a Preferred Source on Google to see more of our journalism when you search. ¼ cup lime juice Advertisement Article continues below this ad Beat butter and sugars in a large bowl ...

Makes about 2 1/2 dozen (2-inch rectangle) cookies. Note: This dough must be prepared in advance. Our 2017 winning cookie is from Mary Martin of Minneapolis, who prepares this recipe using the ...

1 1/3 c. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, cornmeal, granulated sugar, brown sugar, baking soda, and salt. Work the ...

Cornmeal is nutritious, inexpensive, very versatile and can be used in many applications in recipes. From breading proteins and vegetables for frying to cookies and pie and all in between. I ...

Food writer Lori Longbotham knows lemons work wonders in savory dishes, but they truly shine in desserts, she says. She's collected about 70 recipes to make it easy for cooks to "turn that notorious ...

Biscotti are twice-baked cookies, first baked as logs, then cooled, cut into slices, and baked again. Hard, crisp biscotti are meant for dunking into sweet Italian wine. These are not those. Here, ...

Beat butter and sugars in a large bowl on medium speed until fluffy. Beat in egg, lime zest and juice. On low speed, beat in flour and cornmeal. On lightly floured waxed paper, using lightly floured ...