Dessert/5 recipes

Hoernchen are German almond crescent cookies made with ground almonds, butter, and vanilla, dipped in colored sugar or sprinkles for a festive holiday cookie.

Mexican mocha balls: shortbread-style chocolate-coffee cookies with chopped walnuts and maraschino cherries, rolled in extra-fine sugar. Perfect for the holiday cookie tray.

A delicious recipe to bake apples into a juicy dessert. Have one or two scoop after your main course to finish the meal without worrying about too many calories.

Jewel cookies (thumbprint cookies) rolled in chopped pecans, baked with a center depression, and filled with jelly or a maraschino cherry. A vintage Christmas cookie tin staple.

Chewy oatmeal chocolate chip cookies with brown sugar and nuts create the ultimate bakery-style treat that you can bake soft or crispy based on your preference.

Neiman Marcus seven layer cake is a legendary Texas department-store dessert: seven paper-thin vanilla cake layers stacked with chocolate butter frosting. Stately, showy, and engineered for special occasions.

Macadamia nut tartlets in a buttery shortbread cup with dark corn syrup filling and a nut half on top. Two-bite pecan pie energy with a tropical, buttery nut twist.

Roasted red pepper mustard blends fire-charred bell peppers with mustard seeds, sherry, red wine, and honey. A complex artisan condiment for sandwiches, charcuterie boards, and grilled meats.

Italian pound cake split into three layers and filled with sweetened ricotta and strawberries or grated chocolate, then iced with a coffee-spiked chocolate ganache.

Frosted pecan cuplets, bite-sized butter cookies rolled in chopped pecans with a tinted buttercream center. A festive thumbprint cookie for holiday cookie trays.

Sophisticated apple pie with sharp cheddar cheese baked right into the crust. The filling simmers apples in port wine, apple juice, and lemon zest. Lattice top for elegant presentation.

Marbled pumpkin cheesecake squares swirl a tangy cream cheese topping into a spiced pumpkin batter built with prune puree instead of butter or oil. Lower-fat fall dessert with cinnamon, ginger and clove.

Sour cream blueberry brunch cake with poppy seeds, lemon zest, a cinnamon-blueberry filling, and powdered sugar glaze. Baked in a springform pan for easy serving.

Chocolate coconut pie with a fudgy semi-sweet chocolate filling and flaked coconut, baked in a flaky crust. Like a brownie meets a coconut macaroon meets pecan pie.

Boiled cocoa cookies: no-bake oatmeal drop cookies made on the stovetop with cocoa, sugar, milk, and vanilla. Old-school fudgy bites that set on waxed paper in minutes.

These delicious and melted in your mouth cookies don't last long.