Make ahead: The dough needs to be refrigerated for at least 1 hour and up to overnight. The caramel needs to set on the baked shortbread for at least 1 hour and preferably overnight. The finished ...

Looking for the ultimate cookie? This one, from Jesse Szewczyk’s “Cookies: The New Classics” (Clarkson Potter, $27.50), hits all the buttons. Buttery shortbread. Gooey caramel. Nutty peanut butter. Oh ...

1-1/2 tsp vanilla extract Directions: Line an 8 8? pan with parchment paper, leaving some hanging over the sides to make removal easier. In a large bowl, combine the butter, sugar, and salt with a ...

If you were dining at the home of an aspiring Los Angeles hostess in 1930, you might have been served smoked salmon appetizers (strips of salmon rolled “around a midget sweet pickle in the form of a ...

Recipe by Tucker Shaw. Makes 6 monster-sized cookies, or 12-18 respectable ones. Ingredients: FOR SHORTBREAD: 2 sticks butter, soft 1/2 teaspoon salt 1/2 cup powdered sugar 2 1/4 cups flour 1/2 ...

Contrasting tastes and textures have wide appeal, and these cookies are a good example. A tender, sandy, subtle-tasting shortbread is paired with sweet, rich, gooey caramel frosting and crunchy nuts ...

High altitudes makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains ...