New York Times’ reporter Julia Moskin divulges the recipe for City Bakery’s Peanut Butter Sandies. You’re welcome.
Okay, these cookies may not contain literally a thousand layers, but you gotta admit, the title made you count, yes?
Patties. Pasties. Whatever you insist on calling these savory hand pies is of little consequence. It’s the taste that talks to us.
Crisp at the edges, chewy in the center, and (sorta) wholesome through and through, these are a revelatory riff on the classic.
Lovely and delicate, these shortbread cookies with a lemony lilt have a crunch that gives way to sweet, sweet nothingness.
David divulges his fetish for puff porn, a habit that conveniently requires no confession with Father Fraga come Saturday afternoon.
Dubbed Company’s Comin’ Coconut Cake, this beauty will have you dreaming up excuses to invite guests for dinner—and dessert.
Sophisticated palates accustomed to European-style cookies will swoon to this subtly sweet and slightly crumbly treat.
Though schnecken translates from German quite literally as snails, to us it means these ooey, gooey, sticky pecan caramel buns.
Believe it. Wheat-free, slice-n-bake cookies that taste like the real deal without fuss or crazy ingredients. You’re welcome.
We’re not certain which we find more incredulous, the sheer genius behind these bacon fat gingersnaps or the flavor of said genius.
It’s true what they say. If you want something done right, you have to do it yourself. Vanilla extract is no exception.
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