Dessert Recipes

Heath bar cookies loaded with frozen toffee bar chunks and nuts in a slice-and-bake butter cookie dough. Crispy edges, buttery crumb, and pockets of crunchy chocolate-covered toffee in every bite.

Rich chocolate sauce made from unsweetened chocolate, heavy cream, and dry sherry, boiled to a thick, glossy pour. An elegant ice cream topping that stores in the fridge.

Make-ahead slice-and-bake hermit cookies with five warming spices, plump raisins, and buttery dough. Roll into logs, freeze, slice, and bake fresh cookies anytime.

Rich cocoa chocolate cake with buttermilk and boiling water, frosted with a fluffy marshmallow icing. Triple-sifted dry ingredients and a double boiler frosting make this a showstopper.

Kiss cookies tuck a whole chocolate kiss inside a buttery walnut shortbread, baked until just set and rolled in powdered sugar. Crack one open and the melty chocolate middle is the payoff. An easy holiday cookie that keeps for days.

Le Bisse are traditional S-shaped butter cookies with lemon zest, made from a simple egg-butter-flour dough. Crisp and golden, these French-style cookies have an elegant shape and delicate crumb.

Linzer thumbprint cookies with ground almonds, dark brown sugar, cinnamon, lemon zest, and cherry jam centers. An Austrian-inspired butter cookie with a tender, nutty crumb.

Individual baked chocolate fig puddings with cocoa, stewed California figs, and vanilla, topped warm with marshmallows and walnut halves. A vintage dessert with old-fashioned charm.

Maple nut rugelach roll cream cheese pastry around a maple-walnut-cinnamon filling for buttery, crescent-shaped Jewish cookies. Sweetened with pure maple syrup instead of jam.

Chocolate sandwich cookies filled with melted Andes mint candies. Crisp chocolate wafers rolled in sugar with a creamy mint center, perfect for holiday cookie tins and gift platters.

Mocha cake is a spiced coffee loaf studded with raisins, currants, and citron. Brewed coffee, brown sugar, cinnamon, cloves, and allspice create a warmly spiced fruitcake for any occasion.

Molasses elephant cookies are soft, spice-laced drop cookies with cinnamon, ginger, and a splash of cider vinegar, decorated with raisin or date faces. A vintage kids' cookie made for tiny artists.

A light, airy baked cheesecake made fluffy by folding in whipped egg whites, with tangy sour cream, cream cheese, lemon, and vanilla over a graham crust. The dessert worth saying yes to.

Old-school lard pie crust with egg, vinegar, and a touch of brown sugar. One batch yields four disks for double-crust pies. The flakiest crust comes from cold lard worked into the size of tiny peas.

Oatmeal cookies with orange zest, walnuts, and yogurt for a lighter, citrusy twist. Chewy, nutty cookies with brown sugar and a hint of orange in every bite.

Oatmeal chocolate chip cookies made easy with oatmeal cookie mix, chocolate chips, and chopped nuts. Drop, bake, and done in 30 minutes flat.