Snack

Nutella, a chocolate hazelnut spread, makes these the panini that kids love best. Since they're as simple as a peanut butter sandwich to prepare, our son Jack helps us make them for his playmate friends. This traditional Italian snack is as compelling for grown-ups as it is for their kids.

Editor's note: This recipe was included with two others from our roundup of great cookbooks for Dad. Use this fresh, spicy salsa to top grilled steak tacos or as a dip for tortilla chips.

Get ready for the most deliciously tangy adult nibbles that have ever made you lick your lips. These are not only easy to prepare, but the dough can be frozen and kept for when guests drop by unexpectedly.

For variety, dip half of the biscotti in melted white chocolate and the other half in dark chocolate. Or, drizzle the melted chocolate over the biscotti instead.

These crisp cookies get their delicate appearance from confectioners' sugar dusted over a lacy doily. For an intense chocolate flavor, use a dark, Dutch-process cocoa, such as Droste or Valrhona.

The perfect amounts of butter and sugar make these adorable cookies completely addictive. For the best flavor, use high-quality pure vanilla extract.

With its cloak of pure chocolate, this buttery cookie is sublime. For the best flavor, use a high-quality pure vanilla extract and the best chocolate you can find — preferably Valrhona. Melting the chocolate in two stages helps keep it at an even temperature — insuring that it will set evenly.

The richness of almonds, hazelnuts, cashews, and pistachios embodies the generosity of the season. A kiss of honey and brown sugar adds a sweet touch.

Jewel-like gelées are the darlings of pastry chefs at the moment. They also happen to be easy to make at home.

These small muffin-shaped cookies deliver a brown-sugar-infused crunch, followed by an intensely fruity burst of blueberries and lemon.

Imagine peanut brittle that is as delicate as lace, with the familiar buttery crunch.

Chrusti
One of our test-kitchen assistants, Herta Guhl, sold us on these Polish fried dough cookies. A little powdered sugar makes them irresistible.

For a pretty presentation, dust these cookies lightly with powdered sugar.

The key to delicious Linzer cookies is striking just the right balance of the tart raspberry jam filling with the thin, tender, and slightly sweet cookies. We think we've hit it with these — and they only get better after a few days.

This is a miniature version of a New York favorite: A cakey cookie with sweet half-moons of vanilla and chocolate icing.

The intricate swirls are attained with a specific kitchen skill: slice and bake. You'll get a little sweet pastry and a little fig filling in every bite.

"You really have to wait," says Barbour. "After a couple of days, the cookies' texture becomes lovely and melting. Earlier, they are good, but later, they're transcendent. Honest." Barbour likes these best with half strawberry and half cherry preserves.

This recipe makes a lot of dough. If you don't need all of it, freeze the extra. For impromptu entertaining, you can slice the still-frozen dough into cookies and pop them in the oven for a quick dessert.