These famous melt-in-the-mouth German-Austrian cookies are usually made with white flour, so we were intrigued when we ran across a German recipe for whole wheat crescents. The whole wheat flour gives the cookies a deeper, nuttier flavor. If it matters, they’re also higher in fiber than usual. These cookies should sit for at least a week to allow the flavor of the vanilla to develop. They’re worth the wait.
Russian Walnut Tea Cakes
These melt-in-the-mouth, nutty-buttery cookies span cultures and go by many names, including the Russian variation.
Nanaimo Bars
Residents of the United States and Canada share many cookies in common. But one famous bar cookie is strictly Canadian–Nanaimo bars (say nuh-NYE-mo), named for a city on Vancouver Island.
Orange Chocolate Biscotti
Whole wheat flour and oil instead of butter make these Italian style biscotti a bit more virtuous than usual.
Pecan Praline
It’s magical how a simple combination of nuts and sugar syrup can be so good. Use praline as a topping or ingredient in butter or sugar cookies.