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Cherry-Vanilla Rugelach

Melissa Clark wrote about Cherry Rugelach in the NY Times saying, that bakers should have as much fun making this recipe as eating them, and

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The World’s Best Blondies

Move over brownies. The World’s Best Blondies are gaining popularity one bite at a time! A meringue-like top, chewy bottom and really delicious!

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Russian Tea Cakes

Whenever I think about holiday baking, Russian Tea Cakes (aka Mexican Wedding Cookies) are at the forefront of my mind. What’s not to love about

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Tahini Cookies

It’s fun to watch trends come and go and when a particular trend reappears, the recipes using the current ingredient are often uniquely different. For

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Bake Sale Lemon Bars

This is a great lemon bar recipe – bright, tart-sweet and with a buttery crust with nice vanilla notes. Meyer lemons aren’t quite as tart

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Ginger Spice Cookies

If you are a ginger snap or spicy cookie fan, look no further. A wonderful contribution to holiday platters, these cookies make great gifts and

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Rocky Road Brownies

These decadent brownies are incredibly moist and fudgy. With the marshmallow, chocolate and walnut topping, they are more like a candy than cookie/brownie bar. Whatever

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Mojito Bars

Mojito Bars are the adult version of their kid friendly cousin, the Lemon Bar, and will jazz up the dessert table at your late summer

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Vanilla-Scented Madeleines

Madeleines are the quintessential French tea cake, with a mouth-pleasing crisp exterior, and a dense cake-like interior. If you enjoy serving beautiful desserts, it’s worth

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Coconut Macaroons

These lightly sweetened macaroons are wonderfully crispy on the outside and moist on the inside. Equally delicious dipped in chocolate or served plain.

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June Pagan’s Oat Squares

  Oat Squares Courtesy of June Pagan Chef June Pagan was legendary in Hollywood circles as she provided the stars with daily meals, glamorous party

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Cacao Nibs Butter Cookies

Courtesy of Anne Baldzikowski, Easy Artisan: Simple elegant Recipes for the Everyday Cook Cacao nibs are broken pieces of the raw cacao bean from which

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