Author: Alison Roman
Author: Larraine Perri
Author: Judith Choate
These espresso-infused dark chocolate-chunk shortbread cookies come from master baker Dorie Greenspan's new cookbook Dorie's Cookies.
Author: Dorie Greenspan
Author: Flo Braker
Author: Alice Medrich
This whimsical bread is studded with dyed Easter eggs for a festive look.
Author: Melissa Roberts
Author: Jane A. Van Pelt
Author: Gale Gand
Buttermilk and honey makes these muffins impossibly tender and indescribably delicious.
Author: Emily Luchetti
Author: Tracey Seaman
Author: Janet Taylor McCracken
Author: Janet Taylor McCracken
Author: Gina Marie Miraglia Eriquez
Author: Gina DePalma
Author: Nick Malgieri
These dense, moist treat are irresistible. Wrapped in a pretty box, they make a great gift, too.
Author: Jan Schroeder
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring cup to measure the whites. You'll want to chill...
Author: Gina Marie Miraglia Eriquez
Author: Larraine Perri
Author: Bon Appétit Test Kitchen
The zing of ginger and the sweetness of molasses combine in perfect proportions in this cookie, sent to us by Jane Booth Vollers of Chester, Connecticut. Her grandmother, Helen Dougherty, made batches...
Author: Gina Marie Miraglia Eriquez
Author: Nigella Lawson
Author: Elinor Klivans
You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly. (That means airtight! In plastic!) Logs of...
Author: Alison Roman
Author: Marla Orenstein
Author: Susan Herrmann Loomis
An easy Christmas Fruitcake recipe