Desserts

Easy, sugar-dusted treats you can make in a half-hour. (And they're way better than the ones you pick up with your morning coffee in the drive-through.)

If you're making one cookie this holiday season, make it a classic. This is our go-to shortbread recipe, with good reason: it delivers that signature, buttery and crumbly texture.

This fluffy confection was the first cake recipe we ever published in the 1920s, as part of a St. Patrick’s Day menu. We added balled fruit to brighten it up.

A post-war hack of using canned soup to flavour tea loaf became a baking craze in the ’40s and ’50s. We swapped the loaf tin for cupcakes.

As impressive to serve at a party today as it was in the 1950s, this retro dessert is deceptively easy to pull off.