Dessert Recipes

Scots shortbread with just three ingredients: flour, butter, and powdered sugar. Kneaded, patted thin, and baked low and slow until golden and crumbly.

Old-fashioned seed cake with caraway, sesame, and coconut baked into a buttery vanilla sponge. A traditional British tea-time treat that comes together with pantry staples.

Sesame seed cookies are an Italian-American holiday classic with a tender shortbread-like dough rolled in toasted sesame seeds before baking. Massive batch (240 cookies) for cookie tins.

Irmik helvasi: Turkish semolina halva infused with saffron milk, butter-toasted pistachios, and sweetened with sugar. A warm, fragrant dessert ready in 30 minutes.

Sesame biscotti with toasted sesame seeds baked into a crisp, twice-baked Italian cookie. Low-fat with no butter or oil, just eggs and vanilla. Perfect for dunking in coffee or tea.

Thin, lacy sesame wafers with nutty toasted sesame seeds and brown sugar. These crisp, buttery cookies spread into golden wafers as they bake, making 4 dozen irresistible treats.

Shoofly pie with whipped cream, made with a corn syrup and molasses base, an egg-enriched filling, and a brown sugar crumb top. Sliced cool and topped with cold whipped cream.

Crustless walnut fudge pie with melted unsweetened chocolate, butter, and chopped walnuts baked in a pie pan. Dense, rich, and brownie-like. Freezer-friendly.

Used in drinks, desserts and all kinds of recipes. A staple of any confectioners repertoire.

Singing cake, a heritage spice-and-chocolate Bundt loaded with raisins, nuts, strawberry jam, and unsweetened chocolate, in a buttermilk batter lifted by whipped egg whites. Named for the hissing sound it makes baking.

Buttermilk snack cake with mini marshmallows and chocolate chips folded into the batter, topped with a brown sugar walnut crumble. A one-pan crowd-pleaser.

Classic snickerdoodles rolled in cinnamon sugar with a tangy cream of tartar dough. Soft, chewy cookies with crinkled tops and a sparkly cinnamon crust that flatten as they bake.

Classic snickerdoodles rolled in cinnamon sugar and baked until soft-centered with a chewy edge. Cream of tartar gives the signature tang and crackled top. Pantry-staple cookie recipe.

Light snickerdoodles made with margarine, skim milk, and egg whites for less fat than traditional recipes. Rolled in cinnamon sugar with that classic cream of tartar tang.

Buttery almond snowball cookies made with biscuit mix and chopped nuts, rolled in powdered sugar while warm. Just 6 ingredients and no chilling needed.

Chewy oatmeal cookie dough shaped into snowmen and decorated for the holidays. A fun winter baking project for kids that makes four big cookie snowmen.