Baked Good recipe collection

Classic Swedish spritz cookies made with butter, almond extract, and a simple cookie press. Crisp, buttery, and ready in 20 minutes with chocolate and nutty variations included.

Sweet dough for pies is a classic pate sucree-style pastry: butter, sugar, egg, and flour combine into a tender, cookie-like crust ideal for tarts, galettes, and dessert pies.

Sweet milk cakes made from pancake mix with extra sugar, egg, milk, and melted shortening. Quick griddle cakes with a slightly sweeter flavor than regular pancakes.

Sweet roll and doughnut dough is a versatile yeasted sponge that can be fried into glazed doughnuts or baked into soft dinner rolls. Two desserts from one dough.

Pate sucree (sweet short pastry) made the French way with butter worked by hand into flour, powdered sugar, and eggs. Tender, cookie-like crust for tarts and tartlets that keeps for days.

Sweet yeast dough built with buttermilk, butter, and a blend of white and whole-wheat flours. The workhorse base for sticky buns, cinnamon rolls, and tender breakfast pastries with a soft, pillowy crumb.

Tamale dough made with pureed chili colorado, corn kernels, and hominy for deeper flavor than plain masa. Pliable, spoonable, ready to wrap in corn husks.

Giant oatmeal chocolate chip cookies loaded with a full 24 ounces of chips, grated Hershey bar, and optional nuts. A massive batch recipe rolled golf ball-sized for thick, chewy cookies.

Old-fashioned Southern tea cakes made with buttermilk, vanilla, and self-rising flour. Soft, lightly sweet rolled cookies that taste like Grandma's kitchen. A big-batch heritage recipe.

Old-fashioned Southern teacakes with shortening, vanilla, and simple pantry staples. Soft, lightly sweet, and rolled out just like Grandma made them.

Homemade teething cookies with just three ingredients: eggs, sugar, and flour. Baked hard in a doughnut shape for little hands to grip and gnaw on safely.

Soft pumpkin cookies with tofu replacing eggs, spiced with nutmeg and allspice, loaded with raisins and walnuts. An egg-free drop cookie that yields 7 dozen.

Tex-Mex biscuits work grits and shredded Monterey Jack into a sour cream biscuit dough for a hearty Southern-Mex hybrid. Twelve cheesy, slightly nubbly biscuits in 30 minutes.

Classic peanut butter cookies with the signature fork crisscross top, made with butter, equal parts brown and granulated sugar, and a full cup of peanut butter. Yields five dozen and freezes well.

The Peace Maker, a New Orleans classic of fried oysters piled into a hollowed and buttered French bread loaf, served with parsley-flecked rice. A storied late-night supper from the Crescent City.

Flourless chocolate mousse cake with three ingredients in the base: bittersweet chocolate, butter, and eggs. Naturally gluten-free, water-bath baked, finished with optional ganache glaze.