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Honey-dipped cookies, the Greek melomakarona, are oval spiced cookies fragrant with orange, cognac, and cinnamon, soaked in honey syrup and showered with walnuts. An irresistible Christmas tradition from the Aegean kitchen.

Ring-A-Ling Ringers are quick Bisquick shortcakes with a deep thumbprint filled with spiced prune filling, apricot, or raspberry jam. A retro biscuit pastry ready in under an hour.

Mixed nut biscotti bake twice for that signature dry crunch, with pumpkin pie spice and a handful of mixed chopped nuts folded into a brown-sugar dough. Coffee-shop biscotti at home.

Curry-spiced pea fritters dropped from a spoon into hot oil. Crisp outside, soft and green-flecked inside. A fast fried side dish or handheld appetizer.

Upside-down muffins with pecans and melted margarine in the bottom that become a praline topping when inverted after baking.

Mandelbrodt with chocolate chips and pecans, topped with cinnamon sugar. A Jewish twice-baked cookie similar to biscotti, made with oil instead of butter. Crunchy, dunkable, and freezer-friendly.

Red Lobster cheddar bay biscuits copycat uses Bisquick and sharp cheddar with a garlic butter brush-on to nail the restaurant's signature fluffy, buttery, garlicky bite. Ready in 30 minutes.

Butter pecan tea cookies rolled in powdered sugar while warm. A classic snowball cookie with a melt-in-your-mouth shortbread texture, baked until firm but not browned.

This unique snack made of raisins, walnuts and coffee is a tasty treat when on the go or at work.

Soft banana sour cream bars baked in a jelly roll pan with ripe bananas, butter, and vanilla. A tender sheet pan cookie bar that makes a generous batch for sharing.

Classic peanut butter cookies with the signature fork crisscross top, made with butter, equal parts brown and granulated sugar, and a full cup of peanut butter. Yields five dozen and freezes well.

Too many zucchini, these delicious muffins will make you fall in love with zucchini again.

Skidaddle cookies fold canned fruit cocktail and chopped walnuts into a brown-sugar drop cookie batter for a soft, fruity vintage cookie. A pantry-staple drop cookie that bakes in 12 minutes.

Greek chickpea soup (revithia) simmers dried garbanzo beans with onion, tomato, garlic, and bay until creamy, then finishes with a generous squeeze of fresh lemon juice. Rustic vegan Mediterranean comfort.

Raisin cookies use a boiled-water cooking method that plumps the raisins into the sweet brown sugar syrup before baking. No eggs, no butter required. Frugal Depression-era cookie that still satisfies.

Soft honey carrot cookies with shredded carrots, nutmeg, and real honey for natural sweetness. Shaped into 1-inch balls for a tender, cake-like bite.