French macarons are meringue-based cookies that use ground almonds, far different than the North American macaroon, a chewy coconut cookie.Macarons do take some practice, and even professional pastry chefs will often have the occasional cookie come out flat or asymmetrically. Like all good things worth taking on, these cookies take patience, but the end result is truly something to be proud of.Makes about 3 dozen sandwich cookies.
Nothing says winter like a fir tree heavy with snow, except maybe these shortbread triangles, heavy with cranberries and pistachios. Blanching pistachios in boiling water makes it easy to slip off their brown skins to reveal the bright green nuts underneath. The slightly moist nuts will also stay green longer in the oven, instead of toasting and turning brown before the cookies are fully baked.