White chocolate and dried cranberries turn the humble oatmeal cookie into a sublime creation.
These brightly colored, zesty lemon-lime bars make a great dessert for a graduation party or other summer gathering. The “twist” is the grated lime zest in the crust. If you prefer, you can skip the lime and use lemon zest in the crust and all lemon juice in the filling—or use all lime.
Every year I make a batch of these almond cookies to celebrate the arrival of the Chinese/Vietnamese new year, and every year they disappear in record time. I keep making bigger batches, hoping I’ll have some left over, but that hasn’t worked yet.
These are gingery and crunchy—just like good gingersnaps should be. They keep well, too, making them great for baking in advance and freezing or for mailing.
These apricot-filled bars are rich and sweet, so you can cut them smaller than many other bar cookies.