Dessert 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.

Pepparkakor, the thin and snappy Swedish spice cookies layered with ginger, cinnamon, cloves, and nutmeg over deep molasses. Sliced from chilled logs and baked crisp. A classic Scandinavian Christmas treat.

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.

Peppermint pinwheel cookies with mint extract, rolled into red and white (or green) spirals and sliced. A festive holiday cookie that's all about the swirl.

Classic double-crust apple pie with tart apples, cinnamon, and a whisper of nutmeg. Thinly sliced fruit and a flour-sugar coating give a clean-slicing filling that holds shape after cooling.

All-purpose pie pastry combining vegetable shortening and butter for the best of both fats: shortening for tenderness, butter for flavor. Makes enough for two double-crust pies.

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.

Pfefferneusse are traditional German pepper cookies with molasses, star anise, cinnamon, allspice, and black pepper, rolled in powdered sugar. This old-world recipe mellows for weeks in stoneware for the best flavor.

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

Pineapple spice layer cake with crushed pineapple, raisins, cinnamon, nutmeg, and allspice topped with a fluffy cooked seven-minute frosting studded with pineapple. A from-scratch showstopper.

Layered summer tart with blueberries, lemon pudding, crushed pineapple, and vanilla whipped cream. A stunning no-bake filling in a golden baked crust.

Pineapple carrot coffee ring with whole wheat flour, bran, sunflower seeds, raisins, and crushed pineapple bound by yeast and honey. A hearty, nutritious ring loaf for breakfast or brunch.

Pink marble pudding: rhubarb-raspberry puree layered with vanilla whipped cream in dessert glasses. A vintage parfait-style dessert with a fig cookie thickener.

Pistachio and white chocolate cookies with brown sugar, butter-flavored shortening, and toasted pistachios. Chewy or crisp by choice, the classic holiday cookie tin upgrade.

Three-layer pistachio cake with white chocolate buttercream, orange zest, and almond extract. A showstopper dessert with chopped pistachios pressed into the frosting.

Pistachio-almond biscotti drizzled with dark chocolate: crunchy, twice-baked Italian cookies packed with two kinds of nuts. Coffee's best friend and a gift-tin classic.