2,141 take recipes

Hearty whole-wheat muffins with dried apricots, orange zest, and apricot nectar, studded with nuts for crunch.

Chewy oatmeal cookie dough shaped into snowmen and decorated for the holidays. A fun winter baking project for kids that makes four big cookie snowmen.

Sugar drops: classic buttery drop cookies with chopped nuts (or chocolate chips), crisp edges, and soft centers. Basic pantry dough ready in 30 minutes.

Reverse chocolate chunk cookies flip the classic: a deep, cocoa-rich chocolate dough studded with creamy white chocolate chunks. Fudgy, brownie-like cookies with a striking dark-and-white contrast.

Homemade whole wheat crackers: a nutty, crisp copycat-style cracker with wheat germ, brown sugar, and butter. Rolled thin on the sheet pan, scored into squares, and baked in 8 minutes flat.

Kahlua fudge brownies with unsweetened chocolate, walnuts, and a double hit of coffee liqueur baked in and brushed on top. Dense, boozy, intensely chocolate.

Apricot bread made with a full pound of dried apricots cooked in warm spices. Cinnamon, cloves, and nutmeg give these two loaves a fragrant, fruit-studded crumb.

French Canadian date doughnuts (beignets) with chopped dates, nutmeg, and lemon extract, dropped by the spoonful into hot oil and fried golden in 3 minutes. From the Quebec kitchen tradition.

Twice-baked chocolate biscotti loaded with Dutch-process cocoa and toasted hazelnuts or walnuts. Crisp, sturdy, and dunkable, with a deep cocoa flavor and no butter or oil. The classic Italian coffee cookie, made dark.

Fudgy cocoa brownies topped with melted peppermint patties spread into a smooth mint chocolate layer. Double chocolate, double mint, and seriously indulgent.

Rio Grande-style biscocitos with butter, anise seed, and brandy, dusted in cinnamon sugar before baking. Crisp, fragrant, and easy to cut into festive shapes. Makes 3 dozen.

Soft gingerbread cookies with molasses, hot coffee, cinnamon, cloves, and ground ginger. A rollout cookie dough for gingerbread men with a tender, cake-like texture instead of a crisp snap.

Old-fashioned Pennsylvania nut cookies with walnuts, raisins, and currants in a buttery cinnamon drop cookie dough. A heritage recipe with warm spice and chewy dried fruit in every bite.

Jeweled candied fruitcake loaded with dates, candied pineapple, whole cherries, and 2 lbs of pecan halves. More fruit and nuts than batter. A stunning holiday gift cake.

Southern sweet potato corn pones made with buttermilk, cornmeal, bacon drippings, and mashed sweet potato. Shaped by hand and baked golden on a griddle.

Old-fashioned rolled honey cookies with lard, sour cream, and warm spices: cinnamon, nutmeg, and cloves. A heritage recipe with a soft, cake-like texture and deep honey flavor.