Baked Good recipe collection

Pecan-lemon shortbread hearts: buttery food-processor shortbread brightened with fresh lemon zest and toasted pecans, cut into hearts for Valentine's, weddings, or any tea tray that needs charm.

Pecan praline cookie pizza with a buttery brown sugar shortbread crust, sour cream topping, and toasted pecans. A festive dessert that slices into wedges like a pie.

Crisp, buttery sandie cookies made without pecans, using oats and corn flake crumbs for crunch instead. A nut-free twist on the classic pecan sandie.

Pepper biscotti with black pepper, toasted walnuts, orange zest, and almond extract. An Italian twice-baked cookie with grown-up complexity and a subtle peppery kick. Perfect with coffee or red wine.

Sugar-free peppermint chocolate cake made with unsweetened chocolate, peppermint extract, and granulated sugar replacement. A diabetic-friendly chocolate cake with a cool mint kick.

Fudgy peppermint brownies with crushed candy canes, unsweetened chocolate, and chopped nuts folded into the batter. A chocolate-mint treat ideal for holiday baking and cookie tins.

No-bake peppermint cheesecake with crushed candy canes, milk chocolate chunks, and whipped cream on a chocolate wafer crust. Set with gelatin, no oven needed for the filling.

Pepperoni and cheddar stuffed pizza bread baked from frozen bread dough. Four ingredients, golden crust, melty cheese center. Easy game-day or after-school snack.

Flaky buttermilk biscuits made with frozen shortening rubbed into quadruple-sifted flour. The freezer trick and gentle handling are what make these tall and tender.

Soft, cakey persimmon cookies made with ripe persimmon pulp, warm cinnamon, plump raisins and crunchy nuts. An old-fashioned drop cookie and a great way to use up overripe persimmons in autumn.

Persimmon pudding cake, a moist autumn loaf with ripe persimmons, brandy, warm spices, raisins, and walnuts. Served with a brandy ricotta topping for fall holiday gatherings.

Fudgy Passover brownies made with matzo meal and cocoa powder instead of flour. Kosher for Pesach, rich and chocolatey, with a dense chewy texture the whole family will fight over.

Spiced pumpkin cookies with cinnamon, nutmeg, allspice and ginger. Soft drop cookies topped with cinnamon sugar baked in 15 minutes.

Pina colada cheesecake with cream cheese, rum, coconut extract, pineapple juice, and a vanilla wafer coconut crust. A tropical no-bake cheesecake set with gelatin.

Pina colada squares with a buttery shortbread base, thick pineapple-rum filling, and a golden coconut meringue top. A tropical three-layer bar cookie.

Pignoli cookies (pine nut macaroons): the chewy almond-paste Italian classic studded with toasted pine nuts and dusted with powdered sugar. Naturally gluten-free, dairy-free, and totally addictive.