Cookie

One of our staff members is addicted to the rich, mellow taste of his friend Stephanie's walnut cookies. She began making them as a young bride thirty-five years ago, and her family has never celebrated the holidays without a batch or two since.

"Inspired by Caroline Bates's Chesapeake Bay article in the June 1998 Gourmet, I decided to spend a couple of days there with a friend from Holland," says Susan Tingle Goldthwaite of Teaneck, New Jersey. "We stayed at the Waterloo Country Inn and were pleasantly surprised to find that the inn now has a restaurant, called David's at the Waterloo, open Thursday, Friday, and Saturday evenings. The strawberry napoleon was unlike anything I have ever tasted. Wonderfully fresh strawberries were swirled in the most luscious cream concoction and nestled between two lacy almond cookies. My mouth starts watering just thinking of it again! I'd love to have the recipe." Editors' note: It turns out that chef David Wells and his wife, Lillian, have since moved their restaurant to Salisbury, Maryland, which is about 10 miles from the Waterloo Country Inn. They still offer this delicious dessert at their new place, David's (a bistro!).

These crisp, low-fat cookies are just right for dipping into dessert wine or cappuccino.

Can be prepared in 45 minutes or less but requires additional unattended time.

These sand tart cookies are a dream, and actually are the best version I have had of this popular Southern cookie. Aunt Mary made her cookies with ground pecans added to the batter. Halfway through the baking she sprinkled on grated chocolate. These cookies have a seductive "gritty" texture, and are perfect with ice cream, fresh fruit, a cup of coffee or tea, or simply to satisfy a longing sweet tooth.

Easy, do-ahead heart-shaped cookies to go with the strawberries.

In this recipe, dense chocolate cake is topped with a glaze made from raspberry jam and chocolate-fresh berries are the finishing touch. This dessert is elegant picnic fare: Prepare the bars a day ahead, and pack in a covered container.

For variety, try adding one-half cup dried currants or chopped nuts.

Can be prepared in 45 minutes or less.

If you want crisp cookies, serve these on the same day they're made; they soften even when stored in an airtight container.

The egg makes these a little less delicate (and less likely to break) than traditional lace cookies. Arrange them in a decorative box or tin lined with festive tissue paper, then secure the package with a fancy bow.

Serina Kaker "When a good friend went out of town, I volunteered to water the plants in her apartment, and my reward was helping myself to the Christmas cookies, all nicely stored in a tin," says Jane A. Van Pelt of Alexandria, Virginia. "Well, they were delicious and had completely disappeared by the time my friend returned. She told me that the recipe had come to her through her Norwegian roots and was a favorite in her family. Now these cookies are a holiday favorite in our family, and I hope they will be shared with many others."