#shortbread-cookies

#shortbread-cookies

To create cinnamon roses, fold the dough in half, cut into strips, twist them together, and roll up like tape. The result is a beautiful floral shape.

Icebox cakes are simple, no-bake desserts perfect for summer. They are made with a ladyfinger or cookie crust and a pudding or custard filling, and are chilled in the freezer so that the layers soften and blend into a sliceable cake.

This family favorite is as simple as it's iconic - sponge cake rolled over vanilla ice cream, with a layer of raspberry jam between the two. Think Swiss roll, but from the frozen aisle. The dessert became so popular that more than 25 miles of Arctic Roll were sold per month during the 1980s.

Softened graham cracker layers mimic choux pastry, and vanilla pudding turns into a rich, creamy spread. Ganache crowns this beauty, turning this easy-to-make treat into something that looks far more complicated than what is actually required to put together.

Let's talk about holiday baking that goes beyond cookies! These are the festive winter bakes to try. The list includes an ultra fragrant gingerbread cake, a bright citrus loaf, and the perfect flourless chocolate cake. Few people love baking holiday cookies more than me, but a good amount of my favorite December baking happens outside the cookie platter. Think fragrant spice cakes, all things citrus, buttery, and bright - or deep, melty chocolate on the frostiest nights.

Puff pastry is made by wrapping a block of fat (ideally butter) in a sheet of dough, then rolling it out, folding it over itself, and repeating the rolling and folding process several times more. This creates dozens of thin layers of fat between each layer of pastry. It's skilled, arduous work, but that's where ready-rolled puff pastry comes in. This miraculous product makes baking your own pastries, vol-au-vents and upside-down tarts very simple indeed.

London's bakery scene has got to be one of the best in the world right now. As well as an abundance of croissants and sourdough, there are bakeries doing everything from Italian maritozzi to Japanese milk bread and pretty much everything in between. The weekend pastry run has become a ritual (bonus points if you literally run to the bakery) and bagging goods from Toad or Chatsworth Bakehouse before they sell out is a social flex.

Irish desserts are, in one word, resourceful. They have to be; in a nation that grappled for centuries with conflict, famine, and outright war, luxurious ingredients were not accessible to most people. Instead, the Irish turned to local ingredients like sea moss, apples, and an impressive array of dairy products to satisfy their cravings for something sweet.

If you only know trifle as a way to use up dry cake or as a quaint dish from the Great British Bake Off, you're in for a surprise. This chocolate strawberry brownie trifle is a scrumptious and special dessert to whip up for Valentine's Day, a romantic date night at home, or any time you need a sweet chocolatey treat.

Clootie dumpling is, let's face it, a much better name than spotted dick, but if you were fond of the latter at school, you'll probably enjoy this very similar, classic Scottish steamed pudding. Not too sweet and, thanks to the apple and carrot, lighter than it sounds, this is a proper winter dessert and the perfect end to a Burns supper, especially when served with custard or ice-cream.

At the risk of editorializing, few things in life are better than peanut butter and the rich, comforting, gooey pleasure it brings, which needs so little in order to be enjoyed - two slices of bread will do, or if you're feeling particularly indulgent and lazy, sometimes just a spoon. This uncomplicated charm is well demonstrated by the fact that perhaps the best peanut butter cookies you will ever taste require only three ingredients, all of which you probably already have in your kitchen.

Rhubarb brings its late-winter brightness to this favourite pudding, while ripe, buttery pears soften the edges and add a gentle creaminess. Instead of the traditional rubbing-in method, the crumble is made by pouring warm browned butter straight into the dry ingredients, creating a pebbly topping with a deeper toasted flavour. Leave out the crushed fennel seed, if you prefer, but this small addition, bloomed briefly in the butter, gives the whole thing a subtle aromatic lift.

We first have to answer the question: What actually causes cookies to go stale? Well, it's due to a chemical process called starch retrogradation; once baked goods leave the heat of the oven, the starch molecules recrystallize - a process that's expedited by exposure to air. The most logical solution, of course, is not to leave your cookies sitting out on a plate. But to preserve their texture even more, you may want to reach for that roll of paper towels.

When baking cookies, there is one particular old school kitchen tool that boomers love. This tool is none other a vintage cookie press. If you're not familiar with what it is, a cookie press is handheld gadget, perfect for making spritz and other retro Christmas cookies. It has a hollow tube that holds cookie dough, and a plunger that you use to push the dough through patterned disks. The result are fun-shaped cookies ready for baking.

'Deviled cookies' consist of cookie shells baked in egg-shaped baking molds, then piped full of fillings like vanilla buttercream or chocolate frosting. They can then be customized with toppings from sprinkles to candies and chocolate chips, allowing you to blend many flavors into each little bite. With a delectable mix of crispy, chewy, and creamy textures, your guests will never forget this finger food mashup.