cookies

Rosemary Shortbread Cookies

There are few cookies that surprise people more than rosemary shortbread. Maybe it's because folks associate rosemary with savory food, or they have a giant bush in their garden and it just doesn't look like something you'd put in cookies. Lots of herbs can get lost in the sugar and butter of a shortbread cookie, but rosemary isn't one of them.

These short cookies are excellent to make in large batches and frozen in logs. They are a decadent last-minute dessert and an elegant gift to bring to any party.

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Bridget's Oat Raisin Coconut Cookies

The most noticeable difference between this cookie and the other Oatmeal Cookie recipe in Cookies and Brownies is the generous helping of coconut. I think coconut really accentuates the chewiness of these oatmeal cookies, and because it's unsweetened coconut, it does so without adding any sugar. The large flake coconut gives a depth and texture to these chewy gems, and the dough makes plenty of cookies to share.

A few notes about this recipe:

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Chocolate Wafers

Chocolate Wafers. This is a dull name for a really exquisite little cookie. These thin, chewy cookies have a deep cocoa flavor and are a lot lighter than some of the other cookies in Cookies and Brownies. I would be proud to serve these cookies after dinner - especially with the Mexican variation which adds a spicy element.

A few notes about this recipe:

• Assumed 1 c flour = 4.5 oz
• Used Drost Dutch process cocoa

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Coconut Sticks

I wasn't really sure what to expect from this recipe - and from the photo in the book it's a little hard to tell what these will look like. But after testing so many other recipes in Cookies and Brownies, I just trust that they'll taste great, even if they look a little funky. In the end, these turned out to be like wonderfully chewy coconut macaroons, but with a little more structure and a different shape.

A few notes about this recipe:

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