It's impossible to eat just one of these Swedish cookies. Naturally, they're a favorite with my Swedish husband and children—but anyone with a sweet tooth will appreciate this treat. My recipe is "well-traveled" among our friends and neighbors. —Sue Soderland, Elgin, Illinois
Rugelach cookies are both savory and sweet. They have a tender flaky pastry dough exterior and a sweet filling made of brown sugar, walnuts, cinnamon and a drizzle of honey.
Kiffles (kiflis) are traditional Hungarian cream cheese pastry cookies with assorted fruit and nut fillings like apricot, almond, and poppy.
These cookies are crispy on the outside and chewy inside
Try this mini version of traditional German pancakes cooked in a muffin tin. The triple berry topping makes them even more fantastic!
Simple, classic rugelach cookies made with only a handful of ingredients and whatever fillings you like! They taste absolutely amazing.
The Polish version of a dumpling, these versatile potato pierogis can be made with an array of fillings. For a step-by-step guide, see our How-To.
Soft and flaky pastry cookies that simply melt in your melt. This twisted sugar cookie recipe is family favorite.
Introduce your child to baking with traditional Hamantaschen, or jam-filled buttery cookies that are usually made for Purim.
This fabulous French Grandmother’s Lemon Yogurt Cake has a really fun history. It’s also moist, super delicious and can be thrown together in minutes!
This triple layer Neapolitan slab cake is reminiscent of a tub of Neapolitan ice cream. It's so colourful and fun, everyone will enjoy it.
This Turkish yogurt cake is a lightened up dessert that tastes like a luxurious treat. It has a creamy, smooth texture similar to a cheesecake, yet it also has a light, airy quality thanks to the egg whites that are whipped into the batter. The combination of Greek yogurt and the raspberry sauce give it a sweet, tart flavor.
These rolled cookies are tasty and fun to make with your family. The sugary mixture of walnuts and cinnamon is a light, sweet filling that will leave everyone wanting another bite. —Phyllis Cappuccio, Malden, Massachusetts
This Almond Cake is super easy to make, it’s gluten-free, and absolutely delicious. It has a soft and gooey texture, a rich and nutty flavor.
The light, crumbly texture of this shortbread from Dorie Greenspan, owes to a clever technique: freezing the dough and grating it.
This ricotta cheesecake is very light and almost fluffy thanks to the texture of the ricotta itself. It’s not as dense and what you’d expect from a traditional cheesecake.
These millionaire cookies are made with buttery shortbread and topped with decadent layers of gooey caramel and chocolate ganache.
If you're looking for a showstopping dessert, this baklava cheesecake IS IT! From the creamy New York style cheesecake filling, spiced nuts and crunchy filo pastry, this is the most decadent, elegant dessert you will have!
I'm originally from Paraguay, and dulce de leche reminds me of where I came from. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. —Sonia Lipham, Ranburne, Alabama
These homemade Choco Tacos are a fun, nostalgic treat that's perfect for summer! No churn fudge-swirled vanilla ice cream is stuffed inside a sweet and crispy waffle cone, then the whole thing is dipped in a chocolate and chopped peanut mixture.
These gomashio cookies are like the next-level up of your favorite sesame cookie. They are sweet, nutty, rich with brown butter and slightly salty from the coating of homemade gomashio. Gomashio is a Japanese sesame salt, and it makes these cookies unbelievably craveable in a way you won't forget!
Yesterday, a little like Santa, I found myself making my list and checking it twice. With company coming for Christmas and hosting this year, I have about a mile-long grocery list. The only thing missing was an easy dessert or two. Now, the last thing I want to do is be in the kitchen making …
For a fanciful holiday dessert that's guaranteed to impress, try these beautiful but easy-to-make peach-shaped cakes from Rosetta Costantino's "My Calabria" cookbook.
You will need cake pop silicone moulds for this recipe.
The best cheesecake recipe turns out a rich, tangy, smooth, and creamy dessert. Top it with caramel sauce, cherry pie filling, or nothing at all.
A creamy no bake Biscoff Cheesecake made from scratch.
PHAT: Pretty-Hot-And-Tempting. A much nicer alternative to FAT. As I've said before, probably the question I get asked most frequently is "How are you not 500 pounds with everything that make on your blog?"
Irresistible, palate-pleasing shortbread cookies bursting with aromatic lavender and lemon.
This is an Italian-inspired recipe that comes to me from Australia via Brazil. To explain: a Brazilian friend, and the best cook I know, Helio Fenerich made it for me, and I had to keep (rudely) asking him to carry on making it for me. Eventually, I begged him for the recipe, which he told me he’d found in Australia. The journey was certainly worthwhile: it is a complete winner; I go into auto-Parmesan-shortbread mode whenever I have friends coming for supper, as not only is it perfect with drinks, but it can be made in advance. Indeed, you can make the dough, wrap it and then leave in the fridge for up to 3 days before slicing and baking it as instructed below, although you will need to let these cheese-scented cylinders sit out on a kitchen surface just long enough to get the fridge-chill off them before slicing. For US cup measures, use the toggle at the top of the ingredients list.
Enjoy melt-in-your-mouth delicate Marcona Almond Holiday Cookies known as Polvorones as made by Curate’s Chef Katie Button. The name polvorones comes from the Spanish word, “polvo” which means dust. The classic recipe calls for regular almonds, but Chef Katie puts her its own twist on this favorite with buttery roasted marcona almonds. In keeping with the Spanish tradition, this recipe does not change the use of lard, which yields the melt-in-your-mouth crumbly round that still retains a toasty cookie appeal. Polvorones are traditionally baked
How to make sweet buttery crusted custard mochi, a cross between a mochi and custard. The bottom will be a chewy mochi texture and the top is a sweet creamy custard like texture.
If you want this delicate custard wrapped up by layers of thin, crunchy phyllo bathed in delicious, succulent syrup, you should make galaktoboureko, the famous Greek custard pie.
Here's what happens when you turn childhood party favourite fairy bread into a no-bake cheesecake slice. Oh, did we mention it's made with condensed milk and Tim Tams?
