Classic Chocolate Chip Cookies
Start to finish, these cookies take only thirty-five minutes to make.
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Blueberry Muffins with Crumb Topping
For soft edges, use liners; for crisp edges, use a well-greased, unlined pan.
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Buttery Vanilla Shortbread
Gail Simmons’ five-ingredient shortbread can be stored in an air-tight container for up to a week.
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German Chocolate Cake
All cooks should have a show-stopping German chocolate cake in their repertoire, and this is one of our favorites.
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Chewy Sugar Cookies
These soft-on-the-inside cookies make the perfect canvas for decorating, or simply eating as is with a cold glass of milk.
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Golden Cupcakes
Classic, iconic, beautiful, and delicious, these cupcakes can be frosted any way you like.
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Milk-Chocolate-Frosted Layer Cake
Make extra of the milk-chocolate ganache to eat by the spoonful. Trust us.
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Coffee Cookie Crumble
Crunchy, salty, and coffee-laced, this streusel topping is one of a kind.
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Jacques Pépin's Favorite Pound Cake
Equal parts flour, sugar, eggs, and butter, pound cake is a classic for a reason.
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Easy Oatmeal Raisin Cookies
Make sure to have milk on hand for these perfectly chewy cookies.
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Chocolate-Pecan Shortbread Bars
Bars are the unsung heroes of the dessert world, as the dough doesn’t need to be molded into complicated shapes.
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Yellow Layer Cake with Vanilla Frosting
Remember to let the cake stand one hour before serving.
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