Dessert recipe collection

Eggnog thumbprint cookies filled with rum-spiked buttercream and dusted with nutmeg. A buttery shortbread base with a creamy holiday filling. Perfect for Christmas cookie tins.

Election Day cake, a historic New England yeast-raised spice cake studded with raisins, citron and nuts, warmed with cinnamon, nutmeg, cloves and mace, and glazed with confectioners' sugar. A colonial American tradition.

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 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 plum pudding, a steamed Christmas classic packed with raisins, currants, apples, walnuts, and beef suet. Spiced, dense, and deeply boozy-optional.

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.

Classic Eton mess with fresh strawberries macerated in Kirsch, whipped cream, and crushed meringue shells. A beloved British summer dessert that takes minutes to assemble.

This is one of the hottest recipes in New York right now. It was on the menu at Le Caprice and also at the buzzing new gastropub The Breslin. Now that strawberry season is almost over you can substitute raspberries with equally outstanding results.

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