Here’s another recipe for those of you that desire a higher crust to filling ratio. Tassies are really just tiny pecan pies, y’all.
Depending on your age, this may be a brand new treat or a throwback. Either way, if you love butterscotch, you’re gonna love these little delights.
Forget Pepperidge Farm. Where’s the satisfaction in just ripping the bag open? Where’s the longing that comes with anticipation? Right here with these homemade Milanos.
Exactly like those soft, puffy, cakey frosted sugar cookies found in the bakery of your local grocery store that the kids beg you to buy—minus the scary artificial ingredients.
At last, after literally years of searching, we have the perfect DIY natural food coloring recipe. No preservatives. No artificial coloring. No monumental price tag.
Because mom loves flowers, sweets, and beautifiul things. Can you just imagine these delicate little lovelies strewn across her fave cake?!
Whoever first thought to beat sugar and egg whites into pillowy peaks has our gratitude. So does author Annie Rigg for thinking to swirl in cocoa and cinnamon.
Thanks to this gluten-free, paleo-friendly godsend of a recipe, everyone can have their snickerdoodles and eat them, too.
These flaky French pastries are dainty, diminutive, and irresistible as can be (typed while licking the sugar from our fingers).
Subtly sweet and slightly crumbly, these chocolate cookies are indulgent through and through yet in a sorta sophisticated way. Tasting is understanding.