Heat oven to 350 degrees. Line a cookie sheet with parchment paper. Place 2½ cups of the flour in a bowl. Using two knives or a pastry blender, cut the butter into the flour until well blended. Add ...

Growing up in the Midwest, Michelle Landolfi always picked out a favorite jam-filled cookie at the bakery without knowing its name. “We always bought them at our local Italian bakery, so I thought ...

To make dough: Using an electric or stand mixer, combine dry ingredients then add butter and shortening, and incorporate. Add egg yolks, sour cream, vanilla and mix until smooth. Divide into three ...

To make dough: Spoon cheese into a sieve over a bowl. Drain in the refrigerator at least 2 hours, mixing occasionally with rubber spatula. Remove 1 cup cheese for the dough; save any remaining for ...

"I don't know where I got the idea to add tarragon to these apricot cookies," says Dorie Greenspan. "But when I tried it, I thought, That's the way it's supposed to be." To prevent the apricots from ...

Josephine DiNenna’s husband, Ernest, visited his hometown of Naples, Italy back in the 1950s and while there tried some Sicilian Apricot Cookies that a relative’s neighbor brought over. He loved them ...

Apron Strings “is no ordinary cookbook” write editors, Joan Stover, Joey Richesson and Dayle Banks, of this culinary and historical handiwork, which debuted on October 3. In an effort to preserve the ...

Celebrate apricot season by making it the star of a dessert. Here are 11 of F&W’s greatest apricot dessert recipes ever. This is collaborative content from Food & Wine's team of experts, including ...