640 egg dessert recipes

Double ginger cake with both fresh grated ginger and candied ginger baked into a rich, buttery sour cream batter in a tube pan. Tall, tender, and intensely ginger-forward.

Molasses ginger snaps with the classic crackled tops that form as the dough balls melt and spread. Warmly spiced with ginger, cinnamon, and cloves, these crisp-edged cookies are a holiday baking staple.

Italian Christmas cookies (Patina di Natale) studded with toasted pine nuts and brightened by lemon zest. A buttery, golden-glazed cookie-cutter classic from the holiday tables of southern Italy.

Nut thins are crisp, buttery drop cookies loaded with chopped nuts and vanilla. A simple, vintage cookie that bakes thin and shatter-crisp at low heat. A handful of pantry ingredients, no mixer needed.

Rum pecan pie with a brandied butter crust, layered chopped pecans under a mosaic of pecan halves, and a dark rum and maple-kissed filling. Holiday dessert with a grown-up flavor twist.

Fudge brownie pie: a fudgy chocolate brownie filling with chopped nuts baked in a flaky pie shell. A cross between brownie and pie, served warm with ice cream.

Kosh tili are Central Asian fried dough twists (also called bow ties or angel wings) made with yogurt and eggs, deep-fried until puffed, and dusted with powdered sugar.

Pumpkin pie with sweetened condensed milk and orange zest, finished with a tangy sour cream and orange juice concentrate topping. The citrus brightens the spices and the sour cream cuts the sweetness.

Plum good pie with fresh plum wedges arranged like petals over a buttery from-scratch crust, dusted with cinnamon sugar, and bound with beaten eggs into a custard-fruit hybrid.

Date-nut pinwheel cookies with brown sugar dough rolled around a sweet date and chopped nut filling. The classic icebox cookie that slices into spirals before baking.

Vintage sugar cookies leaning heavy on brown sugar over white with shortening for tender texture and a three-finger ridge press. Makes 48 chewy, caramel-toned cookies.

Waldorf red cake is the original 1920s Waldorf-Astoria red velvet cake with cocoa, buttermilk, and vinegar, finished with the classic ermine (cooked flour) frosting that ages out a true red velvet from cream cheese cake.

Pfeffernuesse (German pepper nut cookies) are tiny round spice cookies flavored with cinnamon, allspice, clove, nutmeg, and mace, finished with a drop of brandy before baking. A traditional Christmas cookie from Germany.

Fudgy chocolate brownies with walnuts and a blender-made unsweetened chocolate frosting. Two-stage chocolate hit with rich crackly top and creamy frosting.

Ruth's sugar cookies are tender drop cookies made with shortening and dipped warm into granulated sugar for a crackly, sparkling top. A simple recipe that makes three dozen in 30 minutes.

Parisian Sophisticates: almond-vanilla buttermilk cupcakes hollowed out and filled with airy chocolate truffle mousse, topped with toasted cake crumbs. Vintage tea-party fancy.