Recipe Sifter

Monster chunk cookies with hand-cut chocolate chunks, rolled oats, dark brown sugar, and butter baked low and slow for thick, chewy centers and golden edges.

Vintage white cake layered with toasted pecans and grated semi-sweet chocolate, finished with a glossy chocolate fudge frosting. A 1960s-era bake-off showstopper.

Chocolate spritz cookies made with melted semi-sweet chocolate chips in the dough, pressed through a cookie press and topped with red cinnamon candies. Makes about 7 1/2 dozen.

Chocolate chip cookies with finely ground rolled oats blended into the flour for hidden chew and structure. Loaded with milk chocolate chips and toasty walnuts. No-fail dough.

Slice-and-bake oatmeal icebox cookies with brown sugar, chopped nuts, and vanilla. Crisp when stored airtight, soft and chewy when left loosely covered.

Thin, crispy oatmeal lace cookies with brown sugar, heavy cream, melted butter, and brandy-soaked currants. Delicate, caramelized wafers that shatter with each bite.

Oatmeal peanut butter drop cookies with plumped raisins, cinnamon, and vanilla. A hearty, old-fashioned cookie packed with oats and peanut butter flavor. Makes 3 dozen.

Old-fashioned deep chocolate layer cake: a three-layer cocoa and buttermilk cake made in a food processor, dark and tender with sour cream chocolate frosting. Weekend bake for special occasions.

Orange angel food cake with cardamom caramel sauce and tropical fruit compote of mango, passion fruit, kiwi, and blood orange. A three-part make-ahead showstopper for dinner parties.

Orange walnut madeleines: shell-shaped French teacakes with orange zest, cardamom, and chopped walnuts, finished with a dusting of powdered sugar. Elegant holiday cookies to pair with coffee.

PBO snackers: peanut butter oatmeal cookies with cinnamon, nutmeg, and chocolate chips. Chewy-centered, crisp-edged lunchbox classics that bake up in 15 minutes flat.

Peach crumb cake with an almond paste pound cake base, fresh peach slices, brown sugar crumb topping, and sliced almonds. Dense, buttery, and freezer-friendly for up to a month.

Peanut butter cookie pops made with a buttery peanut butter dough, rolled thin and cut into shapes, then sandwiched with candy melts on lollipop sticks. Great for kids' parties and bake sales.

Peanut butter cup cookies: soft peanut butter cookie dough baked in mini muffin tins, with a whole mini peanut butter cup pressed into each one straight out of the oven. A melt-in-the-middle Christmas favorite.

Old-fashioned peanut squares with a light sponge cake base, iced and rolled in ground peanuts for a crunchy, nutty finish. A classic vintage church-supper treat.

Three-layer chocolate cake with whipped cream filling and glossy chocolate frosting. Rich cocoa layers, silky cream center, decadent finish.