Dessert Recipes

Half moon cookies with a soft, cake-like buttermilk crumb, frosted half white and half chocolate. The classic upstate New York holiday cookie, also known as a black-and-white.

Old-fashioned coconut custard pie made from a fresh whole coconut. Coconut milk infuses dairy milk before joining eggs and sugar in a single crust for the deepest, purest coconut flavor.

Vietnamese sesame cookies (bánh mè) with toasted sesame both ground into the dough and pressed onto the tops. Crisp, nutty, and sealed with an egg-wash gloss.

Foolproof chocolate peanut butter fudge melts semi-sweet chocolate chips with crunchy peanut butter and sweetened condensed milk into a no-thermometer, no-fail microwave fudge. Three ingredients, ready in an hour.

New Hampshire maple syrup pie with a silky maple custard filling and a maple-sweetened meringue topping browned until golden. A classic New England dessert that lets real maple syrup shine.

The famous Neiman-Marcus cookie with blended oatmeal, two kinds of chocolate, chopped nuts, and both white and brown sugar. Makes a massive batch of 112 cookies.

Cream cheese cookies with lemon zest, tender and buttery with a subtle tang from the cream cheese. A versatile roll-and-cut dough with just six ingredients. No eggs needed.

A simple 4-ingredient cookie pie crust made with flour, melted margarine, and powdered sugar. Bakes up crisp and buttery in just 10 minutes. No rolling pin needed.

Simple cookie frosting made with powdered sugar, butter, vanilla, and cream that pipes smoothly for decorating sugar cookies and cut-out cookies.

A New Orleans-style charlotte: chocolate sponge rolled with almond paste, sliced and pressed into a springform, filled with amaretto-soaked chocolate mousse. A Mardi Gras showstopper.

Buttery melt-in-your-mouth cookies made with cornstarch for an impossibly tender crumb. Rolled in powdered sugar and pressed with a fork, they practically dissolve on your tongue.

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.

Gooey butter cake layers a tender shortbread crust beneath a buttery, corn-syrup-rich filling that bakes into the iconic St. Louis dessert with crisp edges and a soft, almost custardy center. Dust with powdered sugar and slice into squares.

Maple walnut poundcake with a cinnamon walnut streusel swirl and pancake syrup sweetening the batter. A dense, tender tube-pan cake that makes its own maple glaze as the streusel melts during baking.

Millionaire's shortbread with a buttery shortbread base, chewy homemade caramel middle, and a smooth chocolate top. Three layers of British confection in every square.

Cream cheese and cottage cheese cheesecake on a pecan graham cracker crust, topped with a homemade blueberry glaze. Slow-cooled in the oven for a crack-free finish.