Dessert Recipes

Flaky pie pastry using both shortening and butter for the best of both worlds. Stand mixer method cuts fat into flour in 30 seconds. Makes two crusts.

Sugar-free whole wheat cookies sweetened naturally with dates, coconut, and orange zest, rolled in ground pecans. A slice-and-bake icebox cookie with no added sugar.

Maple-apple oatmeal cookies with real maple syrup, fresh apples, applesauce, currants, and a crunchy oat-brown sugar topping. Soft, cakey fall cookies baked low and slow.

Simple rhubarb sauce with sugar, cinnamon, and a pinch of salt simmered until thick and saucy. A versatile spring condiment for desserts, pancakes, or yogurt.

Rio Grande-style biscocitos with butter, anise seed, and brandy, dusted in cinnamon sugar before baking. Crisp, fragrant, and easy to cut into festive shapes. Makes 3 dozen.

No-cook cheesecake dip with cream cheese, whipping cream, brown sugar, cinnamon, brandy-soaked raisins, and mini chocolate chips. Whips up in 10 minutes. Serve with fresh fruit, graham crackers, or just a spoon.

Heart shaped cookie bakes a giant chocolate chip cookie in a 9-inch heart pan, then crowns it with melted chocolate frosting. Edible Valentine's gift you frost and decorate at home.

Griddle cheesecakes made with pureed cottage cheese, cooked like pancakes and served with a fresh cranberry-orange sauce. A light, tangy twist on traditional cheesecake.

Lemon icebox cookies made with fresh lemon juice and zest, shaped into logs and chilled overnight before slicing and baking. A crisp, buttery slice-and-bake cookie with bright citrus flavor.

Lemon oat lacies are crisp, lacy oatmeal cookies brightened with fresh lemon zest and dusted with powdered sugar. Buttery shortbread meets oatmeal in a delicate egg-free cookie.

Six-ingredient oatmeal cookies with butter, orange zest, and almond extract pressed with a fork and baked golden. No flour, naturally gluten-friendly, and impossibly tender with a sandy, melt-away texture.

Rich almond spritz cookies with nutty depth and delicate crumb. Cookie press shapes bake up golden with sophisticated flavor beyond basic butter cookies.

Mocha toffee crescents are buttery espresso-laced shortbread cookies studded with toffee chips, shaped into crescents and dipped in dark chocolate. Cookie tin showstoppers.

Hawaiian macadamia coconut squares: a chewy coconut-macadamia topping over a buttery brown-sugar-coffee shortbread crust. Tropical bar cookie that travels well and freezes beautifully.

Fattigmann is a Norwegian fried pastry cookie flavored with cardamom or cinnamon, twisted into slit diamonds and crisped in lard. A traditional Scandinavian Christmas treat with powdered sugar.

Hazelnut cappuccino torte folds toasted hazelnuts into a Kahlua-spiked dark and milk chocolate batter, bakes flourless-style with a soft center, and finishes with mocha whipped cream. Restaurant-grade dessert.