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If you're a fan of chocolate-covered bananas, these cookies are right up your alley. Dark, rich cookies filled with fresh banana slices and topped with a thick fudge frosting get baked into choco-nana perfection. A tall glass of cold milk is mandatory!

Banana Fudge Cookies

(113 grams) butter

(198 grams) sugar

vanilla

baking soda

salt

baking powder

(43 grams) unsweetened cocoa Dutch-process or natural

(213 grams) King Arthur Unbleached All-Purpose Flour

(170 grams) semisweet chocolate chips

(78 grams) sweetened condensed milk

bananas

Layer upon layer of tender chocolate crêpes filled with hazelnut pastry cream creates this unique celebration cake. Cook up an extra batch of crêpes for the freezer, and this cake will take less than 20 minutes to put together.

Chocolate Crêpe Cake

(205 grams) King Arthur Unbleached All-Purpose Flour

(21 grams) unsweetened cocoa Dutch-process or natural

eggs

(340 grams) milk

unsalted butter

(510 grams) homemade Pastry Cream

chocolate

This soft white loaf features a lovely spiral of cinnamon-sugar inside. It makes a delicious peanut butter and jelly sandwich. And, of course, it's ideal for cinnamon toast, and French toast.

Cinnamon Bread

instant yeast

(361 grams) King Arthur Unbleached All-Purpose Flour

(35 grams) sugar

(18 grams) nonfat dry milk

(43 grams) instant mashed potato flakes

(50 grams) granulated sugar

cinnamon

King Arthur Unbleached All-Purpose Flour

Thick-sliced bread, anointed with sweet butter and garlic olive oil, grilled or griddled and served hot and crisp — now THAT'S Texas Toast!

Texas Toast

(35 grams) garlic oil

(43 grams) melted butter

You know the smooth, dense white icing in store-bought sandwich cookies? This is a homemade version, perfect for filling our Chocolate Wafer cookies

Sandwich Cookie Filling

(283 grams) confectioners' sugar or glazing sugar

(92 grams) vegetable shortening

vanilla extract

water

This recipe comes to us courtesy of Philadelphia-based food writer, Emily Teel. She shared that when she thinks of her dad's early adventures in baking, these bialys are what first comes to mind. Chewy, with just the right amount of onion filling, they freeze and reheat well, too.

Classic Bialys

(843 grams) King Arthur Unbleached Bread Flour

onion powder

(510 grams) water

onion

poppy seeds

black pepper

olive oil

farina or cornmeal for pans

Mexican Wedding Cookies, Vanilla Snowballs, Russian Teacakes, just plain Wedding Cookies... these tender, crumbly cookies, full of ground almonds and covered with a blizzard of confectioners' sugar, go by many names. But one thing is constant: their melt-in-your-mouth texture and distinctive, attractive appearance: round and white as a cumulus cloud.

Wedding Cookies

(227 grams) unsalted butter*

(57 grams) confectioners' sugar

almond extract optional

salt*

flour

(269 grams) King Arthur Unbleached All-Purpose Flour

confectioners' sugar

"Scali bread" is a fixture of Boston-area bakeries and supermarkets. The shiny, mahogany-brown braid is heavily coated with sesame seeds, giving it nutty flavor and a lovely appearance. Serve it with your pasta, or slice it for sandwiches; though as every Boston-area Italian knows, Scali is good with EVERYTHING.

Scali Bread

(120 grams) King Arthur Unbleached All-Purpose Flour

all of the starter

(241 grams) King Arthur Unbleached All-Purpose Flour

(149 grams) lukewarm water

(64 grams) sesame seeds

If you have coffee-lovers in your life, this confection is sure to be on their wish-list during the holidays. These light and airy cookies offer a flavorful kick of sweetened espresso in every bite, and will certainly satisfy the fiercest coffee craving. If mocha flavor is what you want, try dipping the cookies in smooth, melted dark chocolate; or sandwiching them around a filling of a rich, dark chocolate ganache.

Espresso Meringues

cream of tartar

espresso powder

coffee extract optional;

(99 grams) superfine sugar divided

These little tart-shaped cookies start with a buttery brown sugar base, and are topped with a disk of caramel and nuts before getting a light sprinkle of flaky salt. They’re a tiny morsel with big salty-sweet flavor.

Salted Caramel Cookie Bites

(159 grams) brown sugar firmly packed

(113 grams) unsalted butter

(181 grams) King Arthur Unbleached All-Purpose Flour

(43 grams) chopped toasted macadamia nuts or smoked almonds

kosher salt

This glaze dries hard and shiny, and is perfect for coating the top of your cookies in preparation for decorating with food-safe pens or markers, or adding sprinkles or other decorations. It's the perfect way to transform rollout cookies — like these Chocolate Cutout Cookies — from basic to beautiful.

Simple Cookie Glaze

sugar

(35 grams) light corn syrup or honey

(14 to 28 grams) milk

Food coloring optional

Drenched in garlic and butter, these soft rolls are even better than the ones you get at the pizza parlor.

Soft Garlic Knots

(390 grams) Pastry Flour Blend

(35 grams) potato flour

(14 grams) sugar

(25 grams) King Arthur Easy-Roll Dough Improver optional

(8 grams) salt

(8 grams) Pizza Dough Flavor

(227 grams) water lukewarm*

garlic

butter

Parmesan cheese

Pizza Seasoning

This moist, tender, buttery yeast bread, lightly sweetened then drizzled with vanilla glaze, sprinkled with colored sugars, and sometimes crowned with candied cherries, is a traditional New Orleans Mardi Gras favorite.

Mardi Gras King Cake

(170 grams) milk lukewarm

(418 grams) King Arthur Unbleached All-Purpose Flour

nutmeg

Fiori di Sicilia or lemon oil lemon rind

grams) cream cheese softened

(99 grams) granulated sugar

(25 grams) King Arthur Unbleached All-Purpose Flour

vanilla extract Fiori di Sicilia or lemon oil

milk enough

yellow purple and green fine sparkling sugars

cherries

Crunchy, ultra-light zwieback toast has been a favorite of teething babies for years. Add a layer of cinnamon-sugar to the toasts as they bake, and you've made Trenary Toast, a specialty of the Trenary Home Bakery in Michigan's Upper Peninsula. The cinnamon version of zwieback also mimics Finnish korpu, if you're partial to those tasty toasts.

Zwieback

(482 grams) King Arthur Unbleached All-Purpose Flour

(46 grams) sugar

(57 grams) butter

(227 grams) milk lukewarm

(50 grams) cinnamon-sugar

Cinnamon sugar and pastry are a dream team — adding comfort to warm, fragrant kitchens. These bite-size pastries are both elegant-looking and quite addictive in flavor, a cross between pastry and cookie.

Cinnamon Snails

(177 grams) King Arthur Unbleached All-Purpose Flour

(227 grams) unsalted butter cold cut into pats

(113 grams) sour cream

(99 grams) sugar

(7 grams) cinnamon

Looking for a selection of glazes for your homemade doughnuts? You've found them. Our vanilla, chocolate, and apple cider doughnut glazes are a tasty final touch.

Three Easy Doughnut Glazes

(21 grams) light corn syrup

(14 grams) melted butter

(85 grams) semisweet chocolate chips or chopped semisweet or bittersweet chocolate

(28 grams) butter

+ 1 teaspoon (25 grams) light corn syrup

(21 grams) bottled boiled cider

(14 grams) heavy cream

These raisin cookies mimic the late lamented Golden Raisin Biscuits, formerly sold under the Sunshine brand name, and later by Keebler. These flat, not overly sweet, raisin-filled cookies came in perforated strips that you'd break apart into rectangles. Keebler purchased Sunshine in 1996, and unfortunately dropped Golden Raisin Biscuits from their lineup; many of us have missed them ever since. Thus this recipe. More evocation than clone, these cookies are sweeter and more crisp than the original, but a tasty reminder of a classic cookie of years gone by.

Golden Raisin Biscuit Cookies

(85 grams) cold butter

(198 grams) currants or chopped raisins

(113 grams) coarse sparkling sugar

When it comes to 100% whole-grain bread, sprouted wheat flour has a lot of appeal. It's easy to work with; its flavor is mellow and sweet, and it produces a loaf with remarkably tender texture and a soft, moist crumb. Feel free to play around with fruits, nuts, seeds, or whatever add-ins you like. This recipe is a great place to start if you're a newcomer to baking with sprouted wheat or to baking with yeast.

Sprouted Wheat Easy Rustic Bread

(227 grams) lukewarm water

(28 grams) soft butter or 2 tablespoons (25 grams) vegetable oil

(28 grams) brown sugar

(312 grams) sprouted wheat flour

Native to central Europe (and particularly the former republic of Czechoslovakia), kolaches are lightly sweetened yeast buns with an open-face filling of fruit, cheese, or poppyseed spread. Thanks to European immigrants, kolaches have become popular in the American Midwest and Southwest — particularly Texas, which sponsors a number of kolache festivals each year. This vegan version features a nostalgic filling of caramel and apples, plus a sweet streusel topping.

Vegan Caramel Apple Kolaches

(57 grams) water lukewarm

(113 grams) unsweetened applesauce

(57 grams) vegan sour cream

(170 grams) extra-creamy oat milk

+ 2 tablespoons (124 grams) granulated sugar

(57 grams) vegan butter

(23 grams) potato flour

(540 grams) King Arthur Unbleached All-Purpose Flour

(161 grams) coconut cream

(106 grams) light brown sugar packed

(28 grams) vegan butter

(28 grams) fresh lemon juice

(40 grams) light brown sugar packed

(45 grams) caramel (from above) divided

(90 grams) King Arthur Unbleached All-Purpose Flour

(248 grams) granulated sugar

(85 grams) vegan butter

This recipe is a cherished recreation of <a href="https://www.kingarthurflour.com/author/erin-mcdowell">Erin Jeanne McDowell's</a> grandmother's traditional pastry dough. Strudel can be savory or sweet, depending on the meal or occasion. Erin says, "The dough is much easier to manipulate if you let it rest overnight and work with it cold, but you can also let it rest in the refrigerator for as little as 1 hour. If you find it difficult to stretch, let it sit at room temperature for 15 minutes before beginning to work with it."

Strudel Dough

(298 grams) King Arthur Unbleached Bread Flour

(170 grams) warm water

vegetable oil

white vinegar

Whether you're baking with kids or too hot to turn on the oven, look no further than this icebox cake. Crisp cookies (homemade or store-bought) are stacked and layered with whipped cream. The whole cream-covered cake is chilled in the fridge while the cookies soften and transform into a cookies-and-cream cake. You'll never want to eat plain chocolate cookies again!

Chocolate Icebox Cake

unsalted butter room temperature

(21 grams) black cocoa

(21 grams) Dutch-process cocoa

(454 grams) heavy cream

(25 grams) confectioners' sugar

vanilla extract *

This recipe comes to us courtesy of the late Bernard Clayton, a fine gentleman and author whose books we've long admired. We've made a few minor changes, but a very similar version of this recipe appears in Bernard Clayton's New Complete Book of Breads. Clayton, in turn, cited its publication by the Ladies Aid Society of the First Presbyterian Church of Polson, Montana, in 1912. Now, we're pleased to pass it along to you. This traditional American bread recipe, made without yeast, is worth saving — and savoring. 
We urge you to read this recipe start to finish before beginning, in order to plan a timeline. We also suggest you read our "tips," below — so you're not surprised by the bread's unusual aroma as it rises and bakes.

Classic American Salt-Rising Bread

(57 grams) milk

(14 grams) cornmeal

(227 grams) hot water (120°F to 130°F)

(57 grams) soft butter

Store-bought tortillas can be both bland and expensive. Here's an easy tortilla recipe with the healthy benefits of chickpea flour; they're lower in carbs, and bound to take your sandwich wraps and burritos to a higher level of flavor.

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Simple Cookie Glaze

Soft Garlic Knots

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Zwieback

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