Dessert recipe collection

Mexican wedding cakes are always a holiday favorite but this recipe takes it up a notch or two, writes Mary Wilhelm of Sparta.

Roll-and-cut sugar cookies painted with egg yolk food coloring before baking. A fun decorating activity for kids with a crisp, golden result every time.

Swedish butter cookies are slice-and-bake shortbread topped with browned butter frosting. Five ingredients in the dough, nutty caramelized butter on top, and the kind of crisp-edge melt that makes Christmas cookie tins worth opening.

Swedish Christmas crescent cookies: tender almond shortbread shaped into half-moons and finished with cinnamon sugar. The classic Scandinavian holiday cookie that melts on the tongue.

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.

Three-ingredient Vidalia onion butter with garlic powder. A savory compound butter spread for bread, corn, steak, or baked potatoes that keeps for days.

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.

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.

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.

Thumbprint buttercream cookies made with brown sugar, egg yolks, and shortening, coated in stiff egg whites and nuts, then filled with buttercream icing after baking.