Combine glaze ingredients and melt in microwave. To do this, heat for 1 minute; stir. Heat for 30 seconds; stir. Repeat ...

Keep the cookies (plain or dipped) in an airtight container at room temperature for up to 1 week, or in the freezer for several months. If frozen, remove the cookies from the container before ...

For this recipe, you’re going to need unsalted good-quality butter, granulated sugar, vanilla, 6 to 7 oz. of very good semi-sweet chocolate, (I used chocolate chips), flour and salt. Ingredients ...

In a food processor crush the 10 chocolate sandwich cookies pulse until you have fine crumbs. Set aside. In an electric mixer add butter and powdered sugar Mix ½ at time until all blended.

2¼ cups all purpose flour. 2/3 cup raw pistachios, roughly chopped. 1 cup fresh cranberries (not frozen or dried), roughly chopped. 1 cup dark chocolate chips or chopped dark chocolate, optional ...

Preheat oven to 350 degrees. Mix chilled butter, granulated and brown sugar with vanilla until well blended and fluffy. Add one egg at a time until well incorporated.

Sugar fix fixed, let’s turn to dinner. While it’s fun to play with marinades and sauces, sometimes you just need something simple. Lidey Heuck’s 20-minute baked salmon recipe lets the fish ...