Electric Mixer

Often pressed through a sieve and added to the batter for cakes or cookies, hard-boiled yolks prevent too much gluten from developing without weighing down the batter. The one-two punch of yolks and toasted flour makes for the most delicate, tender cookies you’ll ever taste.

One of those dreamy cookies elicits a silent reverence in every chocolate lover who tastes it.

With crunch from toasted walnuts and an optional boozy punch from rum-plumped raisins, this is the only carrot cake recipe you’ll ever need.

A little balsamic vinegar balances the sweetness of the cherries and enhances their flavor. Serve the cake with espresso or tea in the afternoon or with whipped cream or ice cream for dessert.

Showstoppers like this don’t come easy. Here’s the strategy: Blind bake the crust on Day 1; fill and bake on Day 2; and assemble on Day 3.

This ice box cake is fancy enough for company yet so easy to make.

Traditional shortbread gets an added depth of flavor with the use of brown butter. This recipe results in a rectangular-shaped cookie, but feel free to cut the dough into any shape you like while it's still warm.

Totally decadent. Naturally gluten-free.

Moist, marzipan-y mini cakes win weeknight desserts, afternoon snacks, and weekend picnics.

A creamy yogurt glaze ups the tang factor of this loaf cake—and makes it totally suitable to serve for breakfast. 😉

The texture of this airy semifreddo is somewhere between frozen chocolate mousse and gelato. In other words: You’re going to love it.

Here, we flavor a crispy meringue cookie with toasted hazelnuts. For richer flavor, fold in some chopped chocolate.

This decadent dessert delivers the flavor of a certain beloved Easter candy in the form of an elegant tart.

Everyone's favorite bake sale treat goes gluten-free—with ingredients you already have in your pantry.

These cookie jar classics are crunchy but with a little chew, the taste a buttery blend of nutty toasted oats and sweet raisins . . . What more could you ask for? Take them on picnics and pack them in kids' lunch boxes.

Be careful not to overbeat or your filling will curdle. This is perfect for our Bûche de Noël.

Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.

A touch of polenta in the batter gives this cake satisfying texture and an extra layer of nutty sweetness.

Ground almonds and cocoa powder take the place of flour in this super moist, super simple chocolate cake.

A dulce de leche and cream cheese frosting rich with pecans is as innovative as it is easy, making these cranberry-flecked cupcakes unforgettable.