Nut Free

These anise-flavored molded cookies originated hundreds of years ago; today, replicas of the traditional European molds are available in hundreds of designs. The cookies are made with lots of eggs, whose leavening effect may have given them the name springerle, which means “little jumper” in German.

The snowy sugar surface contrasts with the peppery flavor of these German spice cookies. Pfeffer means “pepper” in German; Nuss means “nut,” and refers more to the shape than to the ingredients.

Half a batch of vanilla dough has cocoa powder added; the way the doughs are shaped and cut showcases the two distinct flavors with two designs. Kids particularly enjoy making—and eating—these cookies.

Baking this shortbread in a round cake pan and then cutting it while it’s warm make it quite easy to prepare. The only trick is to make sure you don’t overbake the shortbread, so keep an eye on it as the suggested baking time draws near.

This crumbly shortbread is studded with dried currants, which are tiny raisins made from Zante grapes. The currants must be soaked overnight, so you’ll need to plan your craving a day in advance.

This simple shortbread is first baked in a square pan and then cut into heart shapes. For variation, other dried fruits or mini chocolate chips can be substituted for the cranberries.

These melt-in-your-mouth treats are fragrant with warm spices of cinnamon, nutmeg, clove, and vanilla. They are also infused with a healthy dash of dark rum. The dough can be made up to one month in advance, frozen, and sliced to bake as needed.

Polenta, which is made from cornmeal, is a staple in northern Italy. To achieve an authentic texture, use imported polenta; look for it in Italian markets and specialty foods stores.

Coating the outside of the dough with cornmeal gives the cookies a lovely bit of crunch and a texture reminiscent of many Italian pastries.

These were originally developed as favors in Martha Stewart Weddings magazine. Rosemary, which denotes remembrance, love, loyalty, and friendship, has long held a place of honor in wedding ceremonies.

The dusting of cocoa on these little cookies, much like that on a chocolate truffle, may seem to promise a similar velvety interior, but the illusion is fleeting. One bite reveals the unmistakable crumbly texture of shortbread. If giving as a gift, enclose about three tablespoons of cocoa powder in a small bag, along with instructions for dusting.

Flecks of espresso are dotted throughout these petite cookies, which are sandwiched together with creamy milk-chocolate ganache.

Shortbread is the ultimate expression of four building blocks of baking: butter, sugar, flour, and salt. In this variation, the dough is pressed into a fluted tart pan to form petticoat tails, which got their name either from their likeness to frilly underskirts or a mispronunciation of the French petites gatelles (little cakes).

Malt powder enriches these cookies with a creamy caramel and vanilla flavor that calls to mind a malted milk shake at an old-time soda fountain.

The subtle but distinct taste of ginger pairs well with raspberry jam. Apricot makes an equally delicious filling. Or, try sandwiching the cookies with rich chocolate ganache (recipe on page 44).

The name for these pressed cookies comes from the German word spritzen (“to squirt”); they can be quickly formed with a cookie press. Although they have a very fine crumb, the wreaths are sturdy enough for packaging (see page 342 for a gift idea).

Hermits, which originated in colonial New England, supposedly gained their name because the flavor of the cookie improves after being stowed away—like a hermit—for a few days. These bars, topped with brown sugar icing and candied ginger, are best eaten a day or two after they’re baked so the flavors have a chance to deepen.

Stack the deck in your favor by baking these unbeatable treats for your next get-together. Bourbon lends a pleasant bite that counteracts the sweet flavor of the currants. Other whiskeys can be substituted, if desired.

To decorate, drizzle melted white chocolate over each cookie with a spoon, or use a resealable plastic bag with a snipped corner.

If you’re in a hurry, you can simplify this recipe by using a high-quality, chunky store-bought jam in place of the homemade fig filling.