Baked Good Recipes

Walk to school cookies: buttery slice-and-bake shortbread with chopped pecans, dusted with powdered sugar. Make-ahead icebox cookies sturdy enough to survive a backpack and lunchbox.

These savory dumplings are easy to make and taste amazing when served with stir-fry or steak.

Almond cream cheese biscotti with toasted sliced almonds and a hint of anise. Cream cheese gives these twice-baked Italian cookies a softer, more tender bite while keeping the signature crunch for dunking in coffee.

Like cookies and also like cheesecake, the combination of both cookies and cheesecake, wow, sounds a good idea for a sweet treat to satisfy the sweet tooth!

Decorated cookies the grownups will love---they're loaded with toasted almonds and candied orange peel.

Biscuits supreme: tender flaky baking powder biscuits with cream of tartar for an extra-tall rise. A classic Sunday morning breakfast biscuit ready in 20 minutes from start to oven.

Old fashioned buttermilk biscuits cut cold butter into flour, fold the dough for layers, then bake hot for tall, flaky Southern biscuits with golden tops and tender insides.

From the McCalls Great American recipe collection, a classic American carrot cake for the microwave.

Paul Prudhomme's black muffins: dark, deeply molasses-rich whole wheat muffins studded with toasted pecans. A Cajun bakery treat with a crumb that's almost gingerbread.

Kitchen-sink cookies loaded with rolled oats, crushed cornflakes, shredded coconut, and pecans. Crispy edges, chewy centers, dusted with powdered sugar. Similar to ranger cookies.

Buffalo chip cookies are a kitchen-sink cookie loaded with oatmeal, corn flakes, chocolate chips, and chopped nuts for maximum crunch in every bite. One bowl, no chilling, makes 4 dozen.

Cranberries, walnuts and chocolate chips are in every single bite. These oatmeal cookies will for sure satisfy your sweet tooth and give you lots of goodness at the same time. Not only kids love them, but grown-ups also can not stop reaching for more.

Greek Easter cookies (koulourakia) are buttery braided twists brushed with egg wash and sprinkled with sesame seeds, a traditional Orthodox Easter treat with a tender, not-too-sweet crumb.

An old family recipe, from Josephine Bowles Shepard, 1894-1966.

Persimmon muffins sweetened with honey and spiced with cinnamon, mace, allspice, and clove. Soft, autumn-fragrant breakfast muffins that bake in 15 minutes.

A hamantash (also spelled hamentasch, homentash, homentasch, (h)umentash, a filled cookie traditionally eaten during the Jewish holiday of Purim.