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ピンもと:NYT Cooking

Fred's Chocolate-Pecan Cookies

These cookies hail from Fred's, the restaurant in the heart of Barneys New York. (Photo: Peter DaSilva for The New York Times)

ピンもと:NYT Cooking

Salty Peanut Chocolate Chip Cookies

These cookies offer a terrific blend of salty and sweet, with the crunch of the peanuts lending a bit of texture to a chewy treat. They are also very easy to make and require only about an hour. But do watch the timer -- if they are overcooked, they will lose their chewiness. (Photo: Craig Lee for The New York Times)

Best Christmas Cookies ever.

ピンもと:NYT Cooking

Bouchon Bakery's 'Nutter Butters'

This peanut butter sandwich cookie is an adaptation of the gargantuan homemade Nutter Butters served at Bouchon Bakery, Thomas Keller's restaurant in the Time Warner Center. It is pure peanut sophistication. (Photo: Tony Cenicola/The New York Times)

ピンもと:foodiegirlchicago.com

Orange Crisp Cookies with Dark Chocolate Drizzle

Orange Crisp Cookies - perfect with tea or milk on a crisp fall afternoon!

ピンもと:NYT Cooking

Sugared Shortbread

This unusual recipe for shortbread calls for melted butter and a little bit of rice flour (which is now relatively easy to find since it’s a popular gluten-free flour). You can mix this recipe in a bowl with a wooden spoon in about three minutes, and the rice flour gives the shortbread a sandy, singular texture that’s accentuated by the coating of granulated sugar on the top and bottom. (Photo: Craig Lee for The New York Times)

Baymax bento! I think it would be great if for my kids I had them watch a movie and for the next day at school they had the characters in their lunch box.

ピンもと:NYT Cooking

The $250 Cookie

By now, almost everybody has heard the one about the woman and her daughter lunching at the ''Neiman Marcus Cafe'' in Dallas, who enjoyed the chocolate chip cookies so much that they asked for the recipe. For ''only two-fifty,'' the waitress said, it was theirs. But when the charge card bill arrived, the amazed woman found the total near $300. (Photo: Peter DaSilva for The New York Times)