Goose recipes

Traditional Jewish taiglach: little dough knots studded with raisins and nuts, boiled in honey syrup with ginger until golden and sticky. A Rosh Hashanah and holiday essential.

Cherry cake mix cookies dipped in semi-sweet chocolate and sprinkled with toasted almonds. A clever shortcut treat that looks bakery-fancy with under 10 minutes of hands-on work.

Mexican praline cookies made with brown sugar, butter, toasted pecans, cinnamon, and egg yolk, dusted with powdered sugar. A rich, buttery shortbread-style cookie with warm spice and nutty crunch.

Peach cheesecake built on a cottage-cheese filling for a lighter, less dense bite, with a vanilla wafer pecan crust and a sour cream topping crowned with sliced peaches.

Apricot almond quickbread with toasted almonds, dried apricots, and a hint of almond extract. A tender, no-yeast loaf that mixes up fast and fills the kitchen with a warm, nutty fragrance.

Star-shaped chocolate sandwich cookies cut from a chewy cocoa-and-chip sheet bake, then filled with sweet cream cheese frosting. A festive holiday cookie that looks fancy but skips the rolled-dough fuss.

M&M cookie pizza made with an oatmeal cookie base, brown sugar, cinnamon, and nuts, topped with colorful M&Ms. A giant cookie baked in round cake pans and sliced like pizza.

Peanut butter pinwheel cookies with a melted chocolate swirl rolled jelly-roll style and sliced into rounds. A slice-and-bake cookie with a stunning spiral pattern in every bite.

Soft gingerbread cake with lard and butter for tender crumb, spiced with ginger and cinnamon, baked until edges pull away from the pan.

Tall honey cake (lekach) baked with 1¼ cups honey and a full cup of strong coffee for moisture and depth. Walnut-studded with warm spices, traditional for Rosh Hashanah and the Jewish New Year.

Coca-Cola tube cake with pecan frosting bakes a chocolate cola batter studded with mini marshmallows, then gets topped with a warm cola pecan glaze. Southern church-supper classic.

Peanut butter cookie cups with a miniature peanut butter cup pressed into each one straight from the oven. Baked in mini muffin tins for a bite-sized treat.

Rich cocoa chocolate cake with buttermilk and boiling water, frosted with a fluffy marshmallow icing. Triple-sifted dry ingredients and a double boiler frosting make this a showstopper.

Doctor Bird Cake is a Jamaican-inspired banana and crushed pineapple cake spiced with cinnamon and baked tall in a tube pan. A moist tropical cake also known as hummingbird cake.

Spumoni slice-and-bake cookies with three layered doughs: cherry pink, chocolate, and pistachio green with rum flavoring. A colorful Italian-inspired Christmas cookie.

Lemon poinsettia cookies decorate buttery lemon shortbread with cream cheese spread, sliced strawberries, and mint leaves arranged like holiday flowers.