Recipe Sifter

Low-fat oatmeal raisin cookies built on applesauce instead of butter, with cardamom, cinnamon, cloves, and orange zest. Soft, chewy, and warmly spiced.

A lower carb twist on a Thanksgiving tradition. No crust! And a tasty pecan and candied ginger streusel topping.

Chocolate icebox cookies slice and bake from a chilled dough log. Make-ahead, freezer-friendly slice-and-bake cookies that stay fresh for weeks before baking, perfect for holiday cookie tins.

Tender bundt cake layered with cinnamon-walnut streusel and studded with dried apricots, finished with a sweet almond glaze that drips down the ridges.

Instead of letting the Gingerbread Man run away, these scrumptious cookies will make your kids run to the kitchen!

Applesauce, quick oats and raisins flavored with warm cinnamon and cloves.

Chocolate apricot upside-down cake with a caramelized brown sugar base, tender apricot halves, and pecans beneath a cocoa-rich batter. Served with cinnamon whipped cream.

Chewy oatmeal cookies packed with shredded zucchini, chunky peanut butter, and chopped dates. These moist drop cookies disappear fast, so plan to eat them within a day of baking for peak texture.

Banana ginger bran muffins with ground and crystallized ginger, oat bran, ripe banana, and a tart lemon glaze. A double-ginger muffin with whole wheat flour and high fiber.

Traditional Italian fig cookies (cucidati) with a sweet filling of dried figs, raisins, walnuts, and cinnamon wrapped in a buttery dough. A classic holiday cookie from Italian-American bakeries.

These chewy squares ooze brown sugary butterscotch. They becrumb the lips and besmear the chin, like home-baked goodies should.

Fat-free pineapple upside down cake delivers all the caramelized fruit and tender crumb of the classic without butter or oil. Egg whites and corn syrup do the work, no compromise on flavor.

Bite-sized cream cheese pastry cups filled with walnuts, chocolate, and egg custard, served with rum-spiked whipped cream. These elegant tassies are a holiday cookie tray must-have.

Lemon refrigerator cookies with fresh lemon juice, lemon zest, and chopped nuts. A slice-and-bake icebox cookie with bright citrus flavor that makes 6 dozen from one batch of dough.

Buttery shortbread crust topped with gooey pecan-coconut filling creates bar cookies that taste like pecan pie without the fussy pastry work.

Buttery cream cheese pastry cups cradle gooey brown sugar pecan filling in these bite-sized Southern tarts, baked with a two-stage method for extra flaky crusts.