Baked Good recipe collection

Elegant tea cookies made from a slice-and-bake butter dough with cream and vanilla. Chill overnight, slice thin, and bake until crisp and golden.

Elephant ears: Pennsylvania Dutch yeast-dough fritters stretched thin, deep-fried until golden and bubbly, then dusted with powdered sugar or cinnamon sugar. The state fair classic.

Elephant ears with pecan filling: puff pastry rolled with cinnamon-cardamom-pecan filling, sliced and baked into butterfly-shaped pastries. Bakery-style breakfast treat at home.

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.

Classic New York-style cheesecake with a graham cracker crust, sour cream filling, and a slow-cool method that prevents cracking. Folded egg whites give it a lighter, creamier texture.

Twice-baked chocolate biscotti loaded with Dutch-process cocoa and toasted hazelnuts or walnuts. Crisp, sturdy, and dunkable, with a deep cocoa flavor and no butter or oil. The classic Italian coffee cookie, made dark.

Classic New York cheesecake with graham cracker crust and egg whites. Creamy engagement cheesecake baked for 3 hours with special cooling method.

Old English yeasted Christmas cake spiced with cinnamon, coriander, nutmeg, and caraway seeds. A buttery yeast-risen holiday loaf, closer to brioche than to fruitcake.

English Derby cheesecake folds whipped egg whites into a cream cheese, sour cream, and lemon batter for a tall, cloud-light texture. A classic British baked cheesecake with a slow oven cool that prevents cracks.

Traditional English fruitcake loaded with raisins, candied orange and lemon peel, citron, candied cherries, and walnuts. Baked low and slow in a tube pan for over 2 hours.

Homemade English muffins from scratch: yeasted dough rolled and cut into discs, dusted with cornmeal, and griddle-baked low and slow until they develop those signature nooks and crannies.

Homemade English muffins cooked on a griddle in DIY tuna can rings, made from a simple yeast sponge dough with butter. Nooks-and-crannies texture that beats store-bought, with whole wheat and raisin variations.

Homemade English muffins cooked on a griddle, not baked. Soft yeast dough with straight-sided rounds that tear open for the signature craggy, butter-catching interior.

Entenmann's-style apple crumb cake with a yeasted braided dough filled with Granny Smith apples, cinnamon, mace, and currants, topped with a pecan crumb topping.

Espresso-hazelnut shortbread cookies with real coffee grounds, toasted hazelnuts, and cold butter baked low and slow. Sandy, crumbly, and deeply aromatic with a bold coffee bite.

Rich chocolate cake made with melted unsweetened chocolate, sour cream, brown sugar, and boiling water. Deeply fudgy, tender, and best served with whipped cream.