Dessert

For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.

Because it contains more essential oils, whole grain rye flour can spoil quickly. Store the unused portion in the fridge or freezer.

This mixture gets pretty sticky in the food processor. Don’t be alarmed if you have to scrape and pulse and scrape and pulse to keep the machine moving.

Holiday treats aren't just about cookies anymore. They're also about candies that come in a dazzling array of colors and unusual flavor combinations.

What's the deal with all those scorpion candies anyway? Does anyone actually eat the scorpion? We investigate.

These deceptively simple lavender shortbread wreaths will rule your next cookie swap.

So easy a kid could do it. No, really, let your kid do it.

This could be sweet and mild or more savory, depending on the olive oil you use. It’s all good.

The key to making even and distinct layers? Smoothing them out with an oiled offset spatula and letting the first layer cool completely before topping.

Anchor these in short vases filled with granulated sugar and win sweetest decor award.

Everyone loves brittle, and most people are happy to avoid the holiday shopping crowds, which is why homemade presents like this rule. Learn how to make brittle in this video.

Candied herbs, edible dried flowers, and freeze-dried berries are beautiful decorations for these iced cookie wreaths.

Powdered green tea gives these tender cookies an elf-worthy hue that will stand out, with no icing or decorating needed.

For smaller loaves, divide dough and nut paste mixture into four portions instead of two and bake in four mini loaf pans—for 40–45 minutes.

The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.

Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka-y chocolate swirl in every bite.

We were inspired to use traditional stuffing flavors in a sweet and savory shortbread with sage and anise. Put these out next to the pumpkin pie.

This recipe comes from the November 1982 issue and is part of our Thanksgiving Hall of Fame series. Nut lovers, this one is for you.

We made funnel cake! Use your hands to fluff the strands of squash in the flour mixture: they’ll fry up lighter and crispier if they aren’t stuck together.

We tasted over 70 mail order Thanksgiving pies to help you find the perfect one.

“Good for dessert but even better for breakfast.” –Brad Leone, test kitchen manager

The creamy sesame seed paste isn’t just for hummus: It’s the secret ingredient in these effortless confections.

You can also bake this candy bar of a tart in an 8x8" pan, but whatever you do, toast those nuts.

Dates get even more Middle Eastern, dunked in tahini.