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While this cake is delicious on its own, a bit of whipped cream or vanilla ice cream is a perfect balance to the cinnamon-caramel topping. Photo by Marc Foster. Serves 8 Ingredients For the apples 3/4 cup lightly packed dark brown sugar 1/4 cup softened butter 1/2 teaspoon ground cinnamon 2 medium apples (Honeycrisp, Granny Smith, Pink Lady or Cortland), peeled, cored and sliced into ¼-inch thick pieces For the cake 1-3/4 cups all-purpose or pastry flour 3/4 teaspoon baking powder 1 tablespoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 cup softened butter 3/4 cup white sugar 3/4 cup lightly packed dark brown sugar 2 eggs 3/4 cup milk Instructions Preheat the oven to 350° and grease a 9" round cake pan with cooking spray. In a small saucepan, melt brown sugar, butter and cinnamon over medium heat. Bring to a boil and cook for 2 minutes. Pour caramel into cake pan then layer apple slices on top. In a large bowl, sift together flour, baking powder, cinnamon, salt and nutmeg. In a separate bowl, using a hand mixer or stand mixer, cream butter and sugars until pale and fluffy. Add eggs one at a time, scraping down bowl in between additions. Add 1/3 of dry ingredients, then add half of the milk and stir gently to combine. Add another 1/3 of dry ingredients, then remaining milk and stir. Add remaining dry ingredients and mix until just combined. Scrape bowl to ensure mixture is fully blended. Pour batter over apples and bake for about 45 minutes to an hour, or until a toothpick inserted inthe middle comes out clean. Once removed from oven, let cake pan cool for 15 minutes, then invert over cooling rack and let cool completely before serving. TIP: Place large serving plate on top of cake pan. Using oven mitts or dry towels, with one hand onthe bottom of the cake pan and one on the serving plate, hold down tight, then flip the cake in one swift motion. Make sure to flip away from your face to avoid any possible caramel burns. Let the cake sit on the plate for a minute to allow apples to settle before removing cake pan.

Instead of using eggs and oil, this recipe calls for mayonnaise to add moisture to the cake layers. This was a common ingredient in baked goods during the Depression. Reprinted by permission from The Saltwater Table: Recipes from the Coastal South. Serves 10-12 Ingredients For the cake 1-1/2 cups sugar 6 tablespoons cocoa powder 3/4 teaspoon salt 1 tablespoon baking soda 1-1/2 cups cold water 1-1/2 teaspoons vanilla extract 3 cups all-purpose flour 1-1/2 cups mayonnaise, preferably Duke’s For the chocolate buttercream 1-1/3 cups powdered sugar 4 ounces semisweet chocolate, melted and cooled to room temperature 1 teaspoon vanilla extract 1-1/2 cups (3 sticks) butter, softened For the brandied cherry whipped cream 2 cups heavy cream 1/4 cup powdered sugar 1 cup drained brandied cherries, chopped Drained brandied cherries, for garnish Instructions Preheat the oven to 350°. Prepare two 8-inch round cake pans by lightly buttering the bottom and sides and lining the bottom with parchment rounds. To make the cake : In a bowl, mix together the sugar, cocoa powder, salt and baking soda. Gradually whisk in water and vanilla. Add the flour and gently stir to combine. Make sure to break up any lumps. Stir in the mayonnaise. Divide the batter equally between the prepared cake pans. Bake for 30 minutes, or until a cake tester inserted in the center comes out clean. Let cool in pans for 15 minutes. Remove the cakes from pans and let cool in the refrigerator until ready to assemble. To make the chocolate buttercream : In a bowl, combine the confectioners’ sugar, melted chocolate, vanilla and butter. Whisk for 2 to 3 minutes until light and airy. Cover and refrigerate until cold but still spreadable, about 5 to 10 minutes. To make the brandied cherry whipped cream : In a bowl, combine the cream and confectioners’ sugar. Whisk to stiff peaks. Fold in the cherries. Use the same day. To assemble the cake : Use a serrated knife to trim and level the cake layers. Place one cake layer on a serving platter. Top with the buttercream, spreading it evenly to the edge of the cake. Add the second cake layer. Top with half of the cherry whipped cream. Refrigerate to set. Remove from the refrigerator 15 minutes before garnishing with whole brandied cherries and serving with the remaining whipped cream on the side. Indulge!

These bite-sized treats are perfect for a holiday dessert buffet. If you don’t have time for homemade pastry dough, look for frozen mini tart shells at the grocery store. Photo by Maria Conover. Makes 20 tarts Ingredients 1 whole egg 1/4 cup light corn syrup 1 1/2 tablespoons butter, softened 2 tablespoons sugar 1 tablespoon light brown sugar 1 teaspoon all-purpose flour 3/4 teaspoon vanilla extract 1/4 cup pecans, chopped 1/4 cup mini semi-sweet chocolate chips Instructions Whisk together egg, corn syrup, butter, sugars, flour and vanilla until combined. Fold in chopped pecans and chocolate chips. Divide evenly among tart shells. Bake 7–12 minutes at 350°, or until set. Garnish with melted white and dark chocolate.

Gold and silver sparkly sugars make these fruity cookies pop on the holiday dessert buffet table. Photo by Cole LoCurto. Makes 2 dozen Ingredients 2-1/2 cups all-purpose flour 1/2 teaspoon cinnamon 1/4 teaspoon cardamom 1/3 cup toasted pecans, finely chopped 1/3 cup sugar Zest from 1 medium-sized orange 1 cup (2 sticks) butter, cut in ½-inch pieces 1 cup jam Instructions Preheat oven to 350°. In the bowl of a stand mixer with a paddle attachment, combine first six ingredients. Mix on low for 15 seconds. Slowly add the butter pieces until incorporated and dough is a coarse crumble. Split dough in half and roll into ¾- to 1-inch-wide logs. Wrap logs in wax paper and freeze for one hour. Remove logs from freezer and slice into ½-inch-thick slices. Place on parchment-lined sheet tray 2 inches apart. Bake for 20 minutes. Cool completely. Ice with your favorite holiday jam.

Make pecan milk and use the leftover meal to mix up a batch of these cookies. Or you can purchase pecan meal from Congaree and Penn Farm, available at area farmers' markets. Photo by Sindy Gonzalez. Makes 40 cookies Ingredients 3 sticks (12 ounces) unsalted butter,* room temperature 3/4 cup + 2 tablespoons (6 ounces) natural cane sugar 1-1/2 teaspoons vanilla extract 2 cups (9 ounces) pecan meal 1 cup (5.7 ounces) all-purpose flour 3/4 teaspoon fine sea salt 1/2 cup turbinado sugar for coating Instructions In the bowl of a stand mixer using the paddle attachment, cream the butter and sugar until light and fluffy, about four to five minutes. Scrape the sides and paddle well. Add vanilla and beat for another minute. In a separate bowl, combine pecan meal, flour and salt. Add this to the butter mixture in two additions, mixing only until combined. Gather dough into a ball (it will be quite tacky) and turn onto alightly floured work surface. Divide into two logs roughly 12-inches long and 2-inches round. Wrap logs in plastic wrap, place on a cookie sheet and freeze for 30 to 45 minutes. Preheat oven to 375°. Prepare a sheet tray lined with parchment. In a separate shallow bowl, add the turbinado sugar and set aside. Remove dough from freezer and, working quickly, unwrap the logs. Cut quarter-inch discs using a serrated or other sharp knife. Press one side of the sliced cookie into sugar and place sugar-side up on lined pan, leaving 1 inch between cookies for spread. Bake for 12 to 15 minutes until golden. Transfer to cooling rack. *I prefer to use cultured butter, but European-style, such as Kerrygold, works well too. Cultured butter gives the shortbread a more tender crumb and texture and a slightly tangy flavor due to the lactic acid introduced in the churning process.

With just four ingredients, this cookie makes an easy treat for a holiday tea party or a hostess gift. Photo by Amy Robb. Makes 2 dozen Ingredients 1 cup butter, softened 1/2 cup confectioner's sugar 2 cups unbleached flour 1/4 teaspoon salt Instructions Preheat oven to 350°. Cream butter and sugar in large bowl. Combine flour and salt, then add to butter 1/4 cup at a time. Mix until well combined. Roll out dough until 1/4-inch thick. Cut into desired shapes, prick each piece with a fork and place on ungreased cookie sheet. Freeze for 30 minutes. Bake for 20-25 minutes until light brown on the edges.

These twice-baked cookies add a flavorful crunch to a cookie swap, they store well and go great with coffee. Want even more deliciousness? Dip one end in melted white chocolate. Bring these crunchy biscotti as a hostess gift to your next party. Photo by Amy Robb. Makes 3 dozen Ingredients 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1/3 cup granulated sugar 1/3 cup light brown sugar 2 large eggs 1 tablespoon vanilla 1 cup walnuts, toasted and chopped 3/4 cup mini chocolate chips Instructions Preheat oven to 325°. Line cookie sheet with parchment paper. Combine flour, baking powder and salt and set aside. In a large bowl, beat butter and sugars until light and creamy. Add eggs, one at a time, beating well after each addition, then beat in vanilla. Reduce speed to low then gradually add flour mixture until blended. Scrape bowl, then stir in walnuts and chocolate chips. Divide dough in half. Shape each half into a 1-1/2-inch log on cookie sheet about three inches apart. Dough will spread to about 4 inches wide while baking. Bake 30-35 minutes, until golden brown. Let cool on the baking pan for five minutes. Cut each log crosswise into 1/2-inch-thick slices. Place cut side down on cookie sheet and bake again for 20-25 minutes until golden brown and crisp. Cool on wire rack.

Take advantage of the mint chocolate chips sold during the holiday season and try this easy and delicious treat. The dough freezes well so you can make ahead and bake when it is time for a cookie exchange. Photo by Amy Robb. Makes 3 dozen Ingredients 2-1/4 cups all-purpose flour 2/3 cup cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, softened 3/4 cup granulated sugar 2/3 cup light brown sugar 1 teaspoon vanilla 2 eggs 1 (12-ounce) package mint chocolate chips Instructions Preheat over to 350°. Sift flour and cocoa, then combine with baking soda and salt. Set aside. In a large bowl, beat butter, granulated sugar, brown sugar and vanilla until creamy. Add eggs, one at a time, beating well after each egg. Gradually add flour mixture. Stir in mint chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 8 minutes. Do not overbake. TIP : Can't find mint chocolate chips? Try making your own. Pour 1 (12-ounce) bag of chocolate chips into a 1-gallon resealable storage bag, then place the bag flat on a cookie sheet. Pour 2 teaspoons of peppermint extract in a small dish, then place it inside the bag with the chips, being careful not to spill. Seal bag and let sit overnight to allow chips to absorb the flavoring.

This dessert is a perfect marriage of gingerbread and oatmeal sandwich cookies. For those who don’t want too much spice, omit the black pepper and cayenne pepper. Photo by Cole LoCurto. Makes 15 Ingredients For cookies 2 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1/4 teaspoon freshly cracked black pepper 1/8 teaspoon cayenne 1/4 teaspoon salt 1/2 cup butter, softened 1 cup packed dark brown sugar 1/4 cup molasses, preferably Grandma’s brand 2 tablespoons fresh grated ginger (don’t skimp on this) 1 egg 1 teaspoon vanilla extract 3/4 cup quick oats For filling 3/4 cup butter, softened 3 cups powdered sugar, sifted 3 tablespoons heavy cream 1-1/2 teaspoons pure vanilla extract Pinch of salt Instructions To make cookies : In a large bowl whisk together flour, baking soda, spices and salt. Add softened butter and brown sugar to the bowl of an electric mixer and beat together for 1 minute. Mix in molasses and fresh ginger, then add egg and vanilla. Beat 1 minute until smooth and creamy. With mixer on low speed, slowly add flour mixture to butter mixture and beat until just combined. Fold in oats by hand. Roll large tablespoons of dough into balls using your hands, a spoon or cookie scoop. Place dough balls on a large plate, cover and chill in refrigerator for 1 hour or overnight. Chilling is the key to a great cookie! Once ready to bake the cookies, preheat oven to 350° and line a cookie sheet with parchment paper. Place dough balls 2 inches apart on cookie sheet. Bake for 9 to 12 minutes. If you like cookies with crispy edges, bake for about 12 minutes. If you like softer cookies, bake for 9-10 minutes. Remove from oven and cool cookies on sheets for 5 minutes then transfer to a wire rack. They will remain soft on the inside. Repeat with remaining dough. To make filling : While cookies are cooling, add softened butter and sifted powdered sugar to the bowl of an electric mixer. Beat on low, then gradually increase speed to high for about 1 minute or until the frosting is light and fluffy. Add vanilla and milk and beat until smooth and creamy. To assemble cookie sandwiches : Allow cookies to come to room temperature before filling. Spread a spoonful of filling on 1 cookie and sandwich with another, leaving a nice edge around the cookie, and gently press down. Repeat until all oatmeal cream pies are filled. Letting the cookies and filling meld together is key to a great bite.

This recipe brings sweet and savory fall flavors together in a chewy, cake-like cookie. Enjoy with a warm cup of coffee and good company. Photo by Maria Conover. Makes 3-1/2 dozen Ingredients 3/4 cup flour 2 1/2 cups rolled oats (use whole oats, not instant, for the chewiness they give the cookie) 1 teaspoon baking soda 3/4 teaspoon Vietnamese cinnamon (or cinnamon of your choice) 2 teaspoons pumpkin pie spice 1 teaspoon salt 1 cup butter 1/2 cup cream cheese 3/4 cup brown sugar 1/2 cup granulated sugar 1 egg 1 tablespoon vanilla extract 3/4 cup pumpkin purée 1-1/2 cups dried cranberries Instructions Preheat oven to 350°. Mix flour, oats, baking soda, cinnamon, pumpkin pie spice and salt together. Set aside. Cream butter, cream cheese and sugars together until the mixture is smooth. Add the egg, vanilla and pumpkin purée, then stir to combine. Add the dry ingredients and cranberries and mix until fully incorporated. Drop mixture in generous tablespoons onto a baking sheet lined with parchment paper or a Silpat silicone sheet and bake for 12 minutes, or until golden brown. Cook time may vary based on distribution of heat in your oven. Remove the cookies from the oven and cool completely on a wire rack.

Ruby red bits of tart cranberries and local pecans add a festive touch to these simple, delicious cookies. Photo by Amy Robb. Makes 3 dozen Ingredients 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter, softened 1/2 cup dark brown sugar 1/4 cup granulated sugar 1 egg 1 teaspoon vanilla 1 cup dried cranberries 3/4 cup pecans, toasted and chopped Instructions Preheat oven to 375°. Sift flour, baking soda and salt together and stir to combine. Set aside. In a large bowl beat butter until creamy. Add sugars and beat until mixture is light and creamy, about three minutes. Scrape the side of the bowl, then add egg and vanilla and beat well. Reduce speed to low, then gradually add flour mixture, scraping sides of bowl occasionally. Stir in cranberries and pecans. Shape dough into balls and place on ungreased cookie sheet two inches apart. Bake eight to ten minutes, or until light brown. Cool on wire rack.

This treat is the perfect mashup of oatmeal cream sandwich cookies and apple pie. Photo by Cole LoCurto. Makes 3 dozen Ingredients For the oatmeal cookies 2 cups unsalted butter, softened 1-1/2 cups dark brown sugar 3/4 cup granulated sugar 2 eggs 1 tablespoon vanilla 1/4 cup molasses 1-1/3 cups all-purpose flour 2-1/2 teaspoons baking soda 2 teaspoons salt 1 tablespoon cinnamon 4-1/2 cups rolled oats 1 teaspoon ginger 1/2 teaspoon cloves 1/2 teaspoon allspice For the apple filling 5 Granny Smith apples, cored, peeled and diced (save the skins and cores) 1 cup white sugar 1 cup brown sugar 1 teaspoon salt 1 teaspoon vanilla 1 tablespoon cinnamon For the spiced buttercream 2-1/2 cups granulated sugar 1 cup egg whites 2 cups unsalted butter, softened 1 teaspoon vanilla 1/4 teaspoon allspice 1/4 teaspoon cinnamon 1/4 teaspoon cloves For the marshmallow fluff 1-1/2 cups sugar 1 cup corn syrup 1/2 cup water 1/2 teaspoon salt 4 egg whites 1/2 teaspoon cream of tartar 1 teaspoon vanilla Instructions To make cookies : Cream together softened butter and sugars in stand mixer with paddle attachment on low speed. Add eggs and mix until incorporated. Scrape down sides and bottom of the bowl. Add vanilla and molasses. Mix until incorporated. Sift together dry ingredients and add to egg mixture. Mix until mostly incorporated. Scrape down sides and bottom of the bowl. Add oats and mix until mostly incorporated. Scrape down bowl and mix again. For each cookie, scoop 2 tablespoons of dough onto parchment paper lined sheet tray. Bake at 325° for 5 minutes then turn pan for 2 minutes more. To make apple filling : In a medium pan, add the skins and cores and 1 cup white sugar. Cook until soft and juice starts to appear in pan. Strain skins, cores and liquid. Press the liquid onto the diced apples. Put the diced apples and strained liquid into medium pan and cook with brown sugar, vanilla and cinnamon. Cook until the apples are caramelized almost like a preserve. Let cool. To make spiced buttercream : Combine sugar and just enough water in medium pot to get the sugar to a "wet sand" consistency. Brush down the sides of the pot with water so there are no sugar crystals on the sides of the pot. Boil sugar to 240° (soft ball stage). Start whipping egg whites with stand mixer once sugar reaches 230°. Pour boiled sugar into whipping egg whites. Whip on high speed once all the sugar is incorporated. Whip until bowl feels cool to the touch. Add softened butter 1/2 cup at a time. Scrap down the sides. Add vanilla, allspice, cinnamon and cloves. Whip on high for another minute. To make marshmallow fluff : Combine sugar, corn syrup, water and salt in a large saucepan. Boil to 240°. (Go a little over 240° for stiffer, more stable fluff). In a stand mixer with whisk attachment, whip egg whites with cream of tartar to soft peaks. Slowly pour boiling sugar mixture into whipping egg whites. Whip on high for about 7 to 9 minutes, then add vanilla and mix until fully combined. Let cool. To assemble cookies : On the smooth side of half of the cookies, place a tablespoon of apple filling, marshmallow fluff and buttercream, in that order. Top with another cookie to make a sandwich.