9,206 base recipes

Orange pecan slice-and-bake cookies with fresh orange zest, orange juice, brown sugar, and chopped pecans. A buttery icebox cookie with bright citrus flavor. Makes 4 dozen.

Lemon pucker-up slice-and-bake cookies with fresh lemon zest and juice, a hint of nutmeg, and a crisp, buttery edge. Make the dough ahead and freeze for baking anytime.

Orange nut bread with bright orange zest and juice baked into a tender loaf studded with chopped almonds and raisins. Wrap and rest overnight for clean slicing.

Lemon quick bread with fresh lemon zest and chopped nuts, finished with a tart lemon glaze soaked in while still hot. Bright, tender, and easy to make.

Whole wheat aebleskivers are spherical Danish pancakes cooked in a special cast-iron pan, with whipped egg whites folded into a buttermilk batter. Tender, golden, and built for jam, syrup, or fruit fillings.

Raspberry streusel muffins with a pecan-brown sugar crumb topping and berries layered through the batter. Buttery, tender muffins with a crunchy sweet crust on every bite.

Chewy ginger pecan cookies with molasses, crystallized ginger pieces, and ground ginger for a triple-ginger punch. Soft centers with crisp edges, topped with a pecan half.

Cream scones with dried fruit and golden raisins, glazed with melted butter and sugar. Heavy cream makes these rich and tender with just 8-9 kneads and 15 minutes in the oven.

Irish coffee muffins made with real Irish whiskey, Kahlua coffee liqueur, and heavy cream baked into a tender, boozy breakfast treat. Just 30 minutes start to finish.

Peanut cluster cookies with salted cocktail peanuts in a brown sugar dough, baked golden then dipped in melted semi-sweet chocolate. Crunchy, salty, and sweet.

Paintbrush cookies are honey-sweetened sugar cookies decorated with edible egg yolk paint before baking. A fun kids' baking project where the painting is half the joy and the colors bake on vibrant.

Soft gingerbread cookies with separated eggs folded in for airy texture, spiced with ginger and cloves, ready in just 10 minutes of baking.

Giant honey oat cookies made with egg whites instead of whole eggs for a lighter, chewy texture. Scooped by the quarter cup for bakery-sized treats with crisp edges and soft centers.

Irish whole wheat soda bread with bran and wheat germ for a hearty, nutty crumb. No yeast, no kneading, no rise time. From mixing bowl to oven in 15 minutes flat.

Orange muffins packed with citrus: 1¼ cups of orange juice in the batter and a juicy orange segment crowning every cap. Tender from a butter-shortening combo, makes three dozen for brunch.

Buttery Italian pine nut biscotti brightened with fresh lemon juice and zest. Twice-baked until golden and crisp, with toasted pignoli in every bite. A cookie that keeps beautifully for weeks.