Baked Good recipe collection

Chocolate chip pecan cookies made with golden shortening and brown sugar for a chewy center and crispy edge. Big, bakery-style drop cookies that spread wide and stay soft inside.

Thick homemade pizza sauce with sauteed onion, garlic, and oregano in tomato paste and tomato sauce. Simmers in 10 minutes and freezes beautifully for pizza night anytime.

Three grain biscuits made with flour, yellow cornmeal, and rolled oats, enriched with sour cream and cold butter. Rustic, crusty, and tender in just 35 minutes.

Three grain muffins made with bran cereal, rolled oats, and whole wheat flour sweetened with molasses, honey, and dried figs. Hearty, high-fiber breakfast muffins.

Three layer pumpkin pie with a spiced pumpkin filling, brown sugar pecan streusel, and a creamy vanilla cream cheese topping. Makes two showstopper pies for Thanksgiving.

A rustic free-form peach pie heaped with juicy peaches and brandy-plumped cherries over a layer of toasted almonds, the pastry folded loosely over the top and dusted with cinnamon sugar. Juicy and golden.

Three-ingredient shortbread dough shaped three ways: classic wedges, thumbprint cookies with fruit preserves, and pecan spice triangles with vanilla icing. One dough, three desserts.

Thumbprint buttercream cookies made with brown sugar, egg yolks, and shortening, coated in stiff egg whites and nuts, then filled with buttercream icing after baking.

Thumbprint snowball cookies with walnuts, cinnamon, and lemon zest in the dough, filled with raspberry jam and dusted with powdered sugar. A festive holiday cookie.

Classic walnut-crusted thumbprint cookies with tender shortbread base and jewel-toned jelly centers perfect for cookie swaps and holiday gift boxes.

Buttery shortbread cookies meet crunchy walnut coating and glossy currant jelly in these classic holiday thumbprints that freeze beautifully for make-ahead baking.

This unique cookies are easy to make and great for a relaxing day on the front porch!

Thyme focaccia made simple with a bread machine: a dimpled, olive-oil-rich flatbread scented with fresh thyme, cracked black pepper and flaky kosher salt. Crisp edges, soft airy middle.

Thyme focaccia and Parmesan focaccia from one batch of dough, hand-kneaded and dimpled, baked golden and crisp-edged. Split it for an herby thyme loaf and a savory Parmesan one, both crusty Italian flatbreads.

Tiny cinnamon rolls made from crescent roll dough with cinnamon sugar filling and vanilla glaze. A 25-minute shortcut that bakes up bite-sized and tender.

Tiny fruit turnovers filled with a stovetop apricot-date filling and chopped nuts, wrapped in a lemon-scented cookie dough. Bite-sized pastries for holiday trays.