Recipe Sifter

Classic roll-and-cut sugar cookies with a simple dough of margarine, sugar, eggs, and vanilla. Crisp edges, soft centers, and ready for decorating.

Buttery cake squares filled with cherry pie filling that bake up golden and tender. Each square gets a ruby-red cherry center and a dusting of powdered sugar for simple elegance.

Soft persimmon cookies with warming cloves and cinnamon, packed with raisins and nuts. Old-fashioned fall harvest treat.

Crispy fried onion patties made with flour, cornmeal, and hot sauce, dropped by the spoonful into hot oil. A quick, crunchy appetizer ready in 20 minutes flat.

Honey-nut ladder loaf bread made in just 60 minutes with rapid-rise yeast. A braided bread filled with almonds, raisins, coconut, honey, and cinnamon.

Harvest apple pie with a rolled oat crust that bakes up flakier and toastier than the standard double crust. Cinnamon and nutmeg apples bubble underneath while the lattice top turns deep gold.

All Time Favourite Peanut Butter Cup Cookies recipe

Piped allspice and poppy seed butter wafers with fresh orange-sugar, finished with a cream glaze and poppy seed sprinkle. Elegant tea cookies with warm spice and bright citrus.

Italian-style almond coca cookies with a hidden whole almond at the heart, half rolled in cocoa powder and half in powdered sugar. Two-tone cookies with chopped almonds in the dough for double texture.

Traditional Chinese almond cookies with crumbly texture, pressed with apricot pits or whole almonds. Refrigerated slice-and-bake dough keeps for weeks.

Roll-and-cut almond cookies with toasted sliced almonds folded into a buttery dough and finished with a dusting of powdered sugar. Crisp edges, tender centers, and a double hit of vanilla and almond extract.

Chinese-bakery style almond cookies with shortening, brown sugar, and a whole blanched almond pressed into each round. Egg yolk wash gives the signature glossy golden top from your favorite dim sum tray.

Almond crescent cookies with rolled oats and finely chopped almonds, dusted with powdered sugar while still warm. A heartier, oat-packed twist on classic holiday shortbread crescents.

Almond crescent cookies with toasted ground almonds and a tender shortbread base, finished with a chocolate drizzle or powdered sugar dusting. A Christmas cookie tin classic that holds for a week or more.

Almond crunch cookies rolled in sliced almonds and drizzled with a glossy chocolate ganache glaze. Buttery, nutty, and baked low and slow for a tender crumb.

Almond rolls are buttery shortbread logs made with just four ingredients: butter, sugar, ground almonds, and flour. The kind of cookie tin staple that goes with afternoon tea or coffee.