These were outstanding cookies! Based on a recipe from a Penzy’s spice catalog, I took liberties with some of the ingredients, which made these spectacular. One key secret is to use high-fat butter, like Kerrygold. And chop the pistachios coarsely, so you have big chunks in the cookies. Not much more to say about then,…

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These taste really good, which isn’t a surprise given that their namesake is so absolutely delicious. You could use several types of cookies for the base, so I used a basic cookie recipe. The frosting for these cookies is really basic, and the key to the flavor lies in torching the frosting and sugar. Enjoy!…

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Here’s a recipe for fig bars—really good fig bars—the results of which are akin to fig cookies that taste far better than what you can get from the store. They’re not overly sweet, and the fig flavor really comes through. This recipe is from America’s Test Kitchen’s The Perfect Cookie cookbook. What you’ll need For…

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