Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.
Author: Alison Roman
Raspberry jam gives these easy drop cookies an extra touch of festive color for the holidays, but feel free to use whatever flavor you love best.
Author: Donna Hay
These s'mores-inspired cupcakes combine the smoky flavor and crisp outer shell of a slightly singed marshmallow topping and a bittersweet chocolate ganache...
Author: Martha Collison
Author: David Lebovitz
Author: Bon Appétit Test Kitchen
Author: Catherine McCord
Author: Diane Rossen Worthington
Use this all-purpose fruit compote to fill pastries, spoon over ice cream, or mix into smoothies.
Author: Kat Boytsova
Author: Romney Steele
Author: Gale Gand
Author: Sema Wilkes
Homemade strawberry jam and almonds top off this easy gluten-free tart.
Author: Donna Hay
In the mood for dessert? This tempting martini is sure to quench any sweet tooth.
A swirl of sweetened, vanilla-scented cream cheese turns plain brownie mix into something special.
Author: Abigail Johnson Dodge
This cupcake recipe is the only one you'll ever need. It's simple and adaptable-to change it to chocolate, just add a cup of unsweetened cocoa powder,...
Author: Bon Appétit Test Kitchen
True, this concoction is slightly more complex than lemonade. But so are most relationships.
Author: Andy Baraghani
Author: Uri Scheft
Because you don't have to chill the dough, this cookie cuts your kitchen time in half. And when it comes time to decorate, no need to panic if your first...
Author: Rick Martinez
Author: Cory Schreiber
Rich, cake-like cookies with vanilla glaze make a colorful addition to any cookie tray.
Author: Land O'Lakes
This creamy dessert takes minutes to prepare and then chill until serving time.
Author: Land O'Lakes
Author: Gabrielle Hamilton
The dough yields plenty of extra cookie "spoons," which can be served with tea or any dessert.
For a tantalizing tea-time treat, try this heavenly vanilla-scented lemon pound cake.
The beautiful color combination only adds to the appeal of this sweet and easy jam.
Author: Dianne Rossmando