Goose recipes

Make-ahead slice and bake sugar cookies with lemon extract. Shape the dough into logs, freeze for up to 6 months, and bake fresh cookies in 10 minutes whenever the craving hits.

Lemon pound cake with a fine, buttery crumb and bright citrus zest, baked in a bundt or mini loaves. Old-fashioned five-egg richness with no leavening except properly creamed butter.

Black Forest cherry dump cake layers cherry pie filling, crushed pineapple, chocolate cake mix, and pecans into a no-mix dessert. Topped with whipped cream for an old-school potluck classic.

Oat bran cookies with chopped dates, whole wheat flour, wheat germ, and brown sugar. A wholesome drop cookie with natural sweetness that bakes in just 10 minutes. Makes three dozen.

No-bake energy balls made with dried apricots, walnuts, coconut, and wheat germ, bound with orange juice and rolled in chopped nuts.

Brown sugar blondies loaded with butterscotch chips and chopped nuts. No cocoa, all caramel and vanilla. The butterscotch cousin to classic chocolate brownies.

Strawberry daiquiri pie, a cool no-bake dessert with a creamy cream cheese and condensed milk filling spiked with strawberry daiquiri mix and rum extract, all in a graham cracker crust. Chill or freeze for a breezy summer slice.

Vietnamese sesame cookies (bánh mè) with toasted sesame both ground into the dough and pressed onto the tops. Crisp, nutty, and sealed with an egg-wash gloss.

Pizza bianca is the Roman white pizza topped with olive oil, sea salt, sliced garlic, and fresh rosemary. No tomato, no cheese, just crackly crisp dough.

Hazelnut and anisette biscotti are twice-baked Italian cookies flavored with toasted hazelnuts, anise seed, lemon zest, and espresso powder. Crisp Christmas cookies for dunking in coffee.

Fennel focaccia made with frozen bread dough, olive oil, fennel seeds, and cornmeal. A crispy, aromatic Italian flatbread appetizer ready in just 30 minutes.

Molasses cookies with a surprising hit of mint extract, warm cinnamon, ginger, and clove. Crackly sugar-rolled tops and chewy spiced centers.

Fresh peach pie with a peach gelatin glaze in a baked pie shell. Sliced ripe peaches set in a sweet, glossy filling and topped with whipped cream. No-bake filling.

A treasured memory of Christmas at Great-Aunt Elizabeth's house was a cookie that I never learned to eat in moderation. Although my mother warned me not to say anything, one of the first things I would say upon arrival was, "I'm hungry" hoping that these cookies would appear. Much to my delight they usually did, and in fact, began also to appear at Easter, the Fourth of July, Thanksgiving and any other time we got together to celebrate.

Zesty fig and date pastry bars with walnuts, orange juice, and lemon zest on a buttery shortbread crust with a crisscross lattice top. A bright, old-school cookie bar.

Mexican polvorones, crumbly cinnamon shortbread cookies coated in a chocolate-cinnamon sugar. Baked low and slow for a melt-in-your-mouth traditional Mexican cookie.