Dessert Recipes

Lacy Florentine cookies made with ground pecans and coconut, sandwiched together with melted dark chocolate. Thin, crispy, and freezer-friendly for up to a month.

Starlight double-delight cake, the retro Pillsbury bake-off winner where a chocolate-peppermint cream cheese frosting doubles as part of the batter. Two moist mint-chocolate layers, frosted in the same blend.

Sticky pecan bars with a buttery shortbread crust and gooey brown sugar-corn syrup filling loaded with pecan halves. Like pecan pie in bar form, easier to make and easier to share.

Macerated strawberries spooned into sherbet dishes and draped with a brandy-kissed yogurt cream, then scattered with sliced almonds and chocolate shavings. An Italian no-cook dessert ready in 30 minutes.

Sunshine orange cake made with fresh orange juice, raisins, and a hint of cinnamon. A lighter one-bowl cake with less sugar that's bright, citrusy, and needs no frosting.

Sunshine orange cream cake layered with tangy sour cream and fresh orange slices. A from-scratch sheet cake split into two layers with a bright, creamy citrus filling.

Swedish rosettes are crisp, lacy fried cookies shaped by a decorative iron dipped in batter and flash-fried until golden. A Scandinavian holiday tradition dusted in powdered sugar.

Sweet potato pie with evaporated milk, cinnamon, and a surprise hit of lemon extract. Old-fashioned Southern dessert with a custardy filling and a deeply browned crust.

A thin, fudgy chocolate sheet cake with sour cream for moisture, topped with a warm boiled cocoa icing poured on while still hot. Bakes in a jelly roll pan and feeds a big crowd fast.

Thumbprint snowball cookies with walnuts, cinnamon, and lemon zest in the dough, filled with raspberry jam and dusted with powdered sugar. A festive holiday cookie.

Chewy toffee almond bars with an oat and brown sugar shortbread crust topped with a buttery caramel almond layer. A batch makes 48 bite-sized treats.

Truffle cookies with a frozen chocolate ganache center wrapped in chocolate cookie dough, baked and dipped in chocolate icing. Three layers of chocolate in every bite.

Traditional Scotch shortbread with just butter, sugar, flour, and salt. Baked low and slow until pale and sandy with a pure butter crumble in every bite.

Silken tofu replaces eggs and dairy in a tender, biscuit-style shortcake that's completely vegan yet still delivers the classic strawberry shortcake experience.

Old-fashioned raisin pie with plump fruit simmered in brown sugar, cinnamon, and orange juice, sealed under a flaky double crust. A pantry-staple Amish dessert known as funeral pie.

Buttery walnut cookies made with toasted ground walnuts, piped and baked low and slow until pale golden, then dusted with powdered sugar. Tender, crumbly, and freezer-friendly.