Dessert Recipes

Simple butter cookies that earned honorable mention: just butter, sugar, flour, and vanilla rolled in sugar and stamped flat, no chilling or cutting required for crisp golden edges.

Treat your kids for dessert with these scrumptious cookies that take hardly any time at all to make.

Please your desire for pastries with this scrumptious snack that has a hint of almond.

Award-winning almond shortbread cookies with a buttery dent filled with homemade butterscotch frosting and topped with chopped pistachios. A 1986 classic.

Cream puff cake built on a from-scratch choux pastry crust, layered with a vanilla pudding and cream cheese filling, whipped topping, and a chocolate drizzle. Tastes like a giant eclair in 9x13 form.

Ginger-almond florentines: thin, lacy caramel cookies with crystallized ginger, toasted almonds, and citrus zest, finished with a smooth chocolate coating on the flat side.

Elegant apple dessert bars with flaky pastry base, apricot jam layer, and Brazil nut-raisin topping served warm with whipped cream for special occasions.

Moist apple quickbread studded with tender fruit chunks, walnuts, and orange zest. Buttermilk keeps these loaves incredibly soft, while an overnight rest lets the flavors meld into breakfast heaven.

Apple dessert bars with a buttery shortbread crust, cinnamon-lemon apple layer, and a rich coconut-nut custard topping that bakes into chewy squares.

A rich and decadent cake made with delicious granny smith apples and sliced almonds.

Elegant apple pie with port wine filling and sharp cheddar pastry crust. Apples simmer in port, apple juice, and lemon zest until just tender. Lattice top shows off the ruby-tinted filling.

Chewy cookies packed with oats, peanut butter, and finely chopped apples. Whole wheat flour adds nuttiness while egg substitute keeps them lower in fat. Perfect for lunchboxes.

Light apricot almond cake made with ground almonds, egg whites, and fresh apricot slices on top. No egg yolks, no heavy batter, just a tender, airy French-style fruit cake served warm.

Light, airy drop cookies with cream cheese, coconut, and apricot preserves, finished with an apricot-spiked frosting for tropical sweetness.

Traditional fruitcake loaded with dried apricots, golden raisins, candied fruit, almonds, and cherries, aged for weeks for deep flavor.

Cook a silky coconut custard filling in a double boiler, pour into a flaky crust, then crown with toasted coconut meringue for a classic cream pie that slices like a dream.