10,000 la king recipes

Orange walnut madeleines: shell-shaped French teacakes with orange zest, cardamom, and chopped walnuts, finished with a dusting of powdered sugar. Elegant holiday cookies to pair with coffee.

Old-fashioned peppernut cookies (pfeffernusse) with anise, cinnamon, cloves, ginger, dark corn syrup, and chopped nuts. Slice-and-bake holiday cookies, makes 4 dozen.

Green tomato bread with pureed green tomatoes, plumped raisins, cinnamon, cloves, and chopped nuts baked into a spiced quick bread. The best way to use up end-of-season unripe tomatoes.

Chocolate cocoa cookies with a Rolo candy hidden inside, topped with finely ground nuts. Bite through the crackled shell to hit molten caramel.

Quick peanut butter cookies from a yellow cake mix, peanut butter, egg, and water. Four ingredients, no mixer needed, with that classic fork-pressed crosshatch pattern.

Jam and oatmeal squares with raspberry jam between a buttery oat-walnut base and a crumbly golden topping. A simple bake-sale bar cookie with just eight ingredients.

Hazelnut double chunk cookies with toasted hazelnuts, chopped semi-sweet and white chocolate, and a splash of Frangelico. Half the nuts are ground into a paste that makes the dough incredibly rich and nutty.

Crispy cinnamon butter cookies topped with walnut halves, made from a simple slice-and-bake dough. Egg yolk-enriched for extra tenderness with warm spice in every bite.

Slice-and-bake cream cheese cookies sweetened mostly with fructose for a lower-sugar treat. Tender, lightly sweet refrigerator cookies that bake up in 10 minutes.

Irish raisin soda bread studded with sweet raisins and caraway seeds, leavened by the tang of buttermilk and baking soda. A quick, no-yeast loaf with a tender crumb. A St. Patrick's Day classic.

Lime mousse pie is a frozen dessert of tangy lime mousse over rum-brushed angel food cake. Creamy, tart, and cloud-light, a refreshing year-round finish.

Hazelnut and apricot biscotti, traditional twice-baked Italian cookies studded with toasted hazelnuts and dried apricots. Crisp, dunkable, and perfect alongside espresso or vin santo.

Sourdough pancakes made with active starter and beer for extra tang and lift. These Old West saloon-style flapjacks cook up golden with crispy edges and a tender, tangy center.

Classic Italian anise biscotti with toasted almonds and anise seeds infused in Sambuca or Pernod. Twice-baked until crisp and dry, built for dunking into espresso or Vin Santo.

Old-fashioned drop cookies made with real sorghum syrup, buttermilk, and warm spices like cinnamon, ginger, and cloves. Topped with raisins and ready in 20 minutes.

Black pepper and walnut biscotti pack toasted walnuts and a serious dose of cracked pepper into a brown-sugar dough. Italian-style twice-baked cookies that pair with cheese or coffee.