Baking Bites (2)
Brown Eyed Baker (2)
Serious Eats (2)
Zoe Bakes (2)
Side Dish (19)
Main Course (13)
Copious amounts of crunchy, buttery macadamia nuts find their match in large, creamy white chocolate chunks in these classic American cookies.
One of Elvis's favorite sweets was the pound cake made by his childhood friend Janelle McComb. Every year at Christmas, she'd bake two loaves and bring them to Graceland.
The secret to this pie's especially bright color is the use of boiled sweet potatoes instead of baked.
Though cream cheese frosting is typically used nowadays on red velvet cake, classic whipped cream frosting makes for a more balanced sweetness.
This recipe, from Saveur executive editor Dana Bowen, calls for almond pastry filling in place of the almond paste typically used to make these cookies, for a lighter, moister result.
These crunchy cookies are drenched in warm honey.
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
Use a good salted butter with a high butterfat content, such as Kerrygold, to make these shortbread cookies. This recipe is based on one in Dorie Greenspan's Paris Sweets (Broadway Books, 2002).
Take this custard out of the refrigerator about 10 minutes before serving.
Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio.
Variations on this elegant cookie can be found throughout Latin America, but alfajores are associated above all with the café culture of Buenos Aires. They're served year-round with coffee, but during the holidays home cooks all over Argentina break out their trusted family recipes — each one unique but always with a decadent filling of dulce de leche sandwiched between two rounds of crisp butter cookie.
A specialty of the Netherlands and Belgium, these are cousins of gingerbread, only lighter and more delicately spiced. They're also showstoppers, thanks to the intricately carved wooden molds used to make them, which form the cookies into bas-relief images of characters and symbols from stories about Saint Nicholas, or Sinter-klaas, whose name day, December 6, kicks off the Christmas season in that part of the world.
Specialties of Basel, in northern Switzerland, these chocolatey confections are often described as Swiss brownies. Almonds, sugar, and chocolate are ground fine and bound together with egg whites to create a satisfyingly chewy texture, while cinnamon and cloves impart an unmistakable flavor of old-fashioned Christmas cheer. Added bonus: they're gluten-free, so they're a holiday cookie everyone can enjoy.
These Roman-style biscotti are a favorite of Nick Malgieri's for their distinctive anise flavor and atypical baking method: the loose batter is poured onto a baking sheet and baked like a cake. The result is light biscotti with large chunks of almonds and hazelnuts.
Cut into Christmas trees, wreaths, snowflakes, snowmen, candy canes, and every other holiday design imaginable, these are classic holiday treats in the U.S. The cookies themselves are pure buttery comfort, but when decorated with royal icing, sprinkles, dragées, and sanding sugar, they're elevated to cultural icons, beloved by children and grown-ups alike. Plus, they're almost as much fun to make as they are to eat.
In New Zealand, these shortbread bars are actually baked throughout the year, but the sheer extravagance of their double-layered topping — rich caramel and a crumbly butter streusel — makes them a perfect holiday treat.
Tiny, ring-shaped butter cookies like these are a popular holiday treat in Mexico. They're typically decorated with chocolate sprinkles, but green, red, and white ones transform them into festive Christmas wreaths.
While nutmeg adds a subtle note to many desserts, it claims center stage in this traditional spiced Armenian cake. We based this recipe on one in A World of Cake by Krystina Castella (Storey Publishing, 2010).
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
A glaze made with apricot and ginger adds a sweet note to salty roasted ham. This recipe comes from Chris Williams, the chef of Lone Star Barbecue & Mercantile in Santee, South Carolina, and is just one of the delicious ham preparations in Executive Editor Dana Bowen's December 2009 feature, "The Wonders of Ham."