In the '60s, Gourmet moderated its reliance on French cuisine and began to cast a wider net for recipe inspiration. There were exotic treats from places like Algeria, Portugal, and Latvia, though more traditional European recipes--from Viennese nut cookies to macaroons, Italian chickpea cookies to Danish marzipan bites--still dominated. And while the magazine featured few lemon cookies in the '40s and '50s, the '60s saw both lemon and lime coming onto the scene in a big way.
Head over to gourmet.com for recipes and more ofGourmet's Favorite Cookies from 1941 to 2008.
More from Gourmet:
No matter which holiday you celebrate, we have a feeling these recipes will find a home in your family's repertoire.
Pour the drinks, cue up the carols, and don your swankiest holiday garb. As a prelude to dinner or-why not?-instead of it, these easy, elegant hors d'oeuvres are perfect party pleasers.
The perfect gifts for all your favorite foodies, kids, pets, and the home.