Dessert/3 recipes

Sour cream sugar cookies are soft, puffy, and rolled in sugar before flattening and baking. The sour cream keeps these tender for days with a slight tang that balances the sweetness.

Fresh raspberries nestled in a toasted walnut crust and covered with silky white chocolate ganache. This elegant make-ahead tart chills overnight and serves beautifully for any special occasion.

Crispy, thin ginger snaps made the old-fashioned way by boiling molasses and water first. Brown sugar and real ginger give these cookies a deep, spicy bite. Makes 2 dozen.

Paper-thin lemon cookies sliced from refrigerated dough, loaded with fresh lemon zest and juice. A crisp, buttery slice-and-bake cookie that spreads into translucent wafers with caramelized edges.

Buttery hazelnut sandwich cookies filled with raspberry jam and topped with a simple icing. Tiny, tender rounds that melt on your tongue.

Pumpkin pie topped with a tall, golden meringue instead of whipped cream. Spiced pumpkin custard with cinnamon, nutmeg, and cloves in a flaky crust.

Light-as-air meringue kisses and edible shells made from egg whites, powdered sugar, and almond extract. Fill the shells with whipped cream and fresh fruit.

Light lemon blitz cake with a tangy lemon curd filling made from skim milk, and a yogurt whipped topping frosting. A low-point layered dessert that tastes rich without the guilt.

Fluffy gold cake bakes up tender, golden, and rich with four egg yolks and silky cake flour. A vintage layer cake ready for any frosting and any birthday.

Old-fashioned sour cream cookies with nutmeg, rolled and cut into rounds with a sugar-sprinkled top. Soft, tender, and lightly spiced with a big-batch yield of 60 cookies.

Frozen lemon cake with a lemon curd base, whipped cream, and beaten egg whites in a graham cracker crumb crust. A no-bake frozen dessert with just 5 ingredients.

Favourite lemon love notes layer a buttery shortbread crust under a tangy lemon-egg filling, dusted with powdered sugar. Classic lemon bars with a sweet name and bright zip.

Chunky drop cookies packed with milk chocolate chips, maraschino cherries, granola, flaked coconut, and chopped nuts. Brown sugar keeps them chewy, and a hint of orange zest ties it all together. Makes 3 dozen.

Soft ginger cream cookies spiced with ginger, nutmeg, cloves, and cinnamon, sweetened with molasses, and topped with vanilla or orange frosting. This big-batch recipe makes 6 dozen.

Maple nut drops made with just five ingredients: maple syrup, sweetened condensed milk, graham cracker crumbs, vanilla, and chopped nuts. No flour, no eggs, no butter. Chewy and caramel-like.

Savory egg sponge roulade made with a bechamel base, Parmesan, nutmeg, and stiffly beaten egg whites. Baked in a jelly roll pan and rolled around any filling while still warm and flexible.