Forgotten Desserts From Moms That Deserve a Comeback

Forgotten Desserts From Moms That Deserve a Comeback

There is something magical about opening your mom’s old recipe box. The handwritten cards, the stained pages, the little notes in the margins about how much flour to add or how long to let something cool.

Those recipes tell a story about a time when dessert meant comfort, not competition. Before Instagram made every cake a layered masterpiece and every cookie a work of art, moms across America were baking simple, honest treats that tasted like home.

I grew up watching my mom pull desserts out of the oven that never needed a fancy technique or a trip to a specialty store. She used what she had, kept things simple, and somehow everything she made tasted better than anything from a bakery.

This collection of 25 forgotten desserts brings those memories back to life. Each one comes from a time when home cooking was about love and practicality, not perfection. These are the recipes that deserve a spot on your table again.

Sometimes the best desserts are the ones nobody talks about anymore. Dig out those old recipe cards and bring these classics back to your kitchen.

Peanut Butter Pie

If you never tried a no bake pie that tastes like an ice cream sundae in a crust, this one is worth making on a hot day when you do not want to turn on the oven.

This creamy no bake pie represents the kind of simple yet impressive dessert that moms knew how to make without breaking a sweat.

With just six basic ingredients, you can recreate this timeless treat that disappeared from most modern kitchens but deserves a comeback on your dessert table.

I remember my aunt bringing this pie to every summer cookout. She would mix it up the night before, let it chill overnight, and by the time we all gathered around the picnic table, it was the first thing to disappear.

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The filling is silky and rich, with that unmistakable peanut butter flavor that makes you go back for a second slice before you even finish the first.

The beauty of this pie is how little effort it asks of you. No rolling pins, no oven timers, no fancy equipment. Just mix, pour, chill, and serve. It is the kind of recipe that makes you wonder why you ever bothered with complicated desserts in the first place.

• Only six ingredients needed
• No baking required
• Perfect for summer gatherings

Get the recipe: Peanut Butter Pie

Buckeyes

These chocolate covered peanut butter balls were a staple in recipe boxes across the Midwest, though many families have stopped making them over the years.

The combination takes just a few ingredients and creates bite sized treats that kids and adults both love during any season.

If you grew up in Ohio or anywhere nearby, you probably remember these sitting on a holiday tray next to the sugar cookies and fudge.

My mom always made buckeyes in December, right after Thanksgiving. She would set up a little dipping station on the kitchen counter with toothpicks, a bowl of melted chocolate, and a tray lined with wax paper.

My job was rolling the peanut butter mixture into balls, and I always sneaked a few before they ever made it to the chocolate stage. There is something about that smooth peanut butter center and the crisp chocolate shell that makes them completely irresistible.

The trick is leaving a little bit of peanut butter showing at the top so they look like actual buckeyes from the Ohio state tree. It is a small detail, but it makes them look authentic and charming. These are perfect for cookie trays, gift tins, or just keeping in the fridge for when you need a sweet fix.

Get the recipe: Buckeyes

Lunch Lady Brownies

Remember those perfectly fudgy brownies from school cafeterias that somehow tasted better than anything you could buy in a store. This recipe lets you recreate that exact flavor and texture at home, bringing back those after school memories with every bite.

There was always something special about the brownies the lunch ladies made. They were never cakey or dry. They were dense, rich, and had that glossy frosting on top that would stick to the roof of your mouth in the best way.

I spent years trying to figure out what made those cafeteria brownies so different from the ones I made at home. It turns out the secret was simpler than I thought.

These brownies use a combination of cocoa powder and melted chocolate, plus just the right ratio of butter to sugar. The result is that dense, chewy texture that holds together perfectly when you cut it into squares.

The frosting is what really sets these apart. It is a simple chocolate frosting that gets spread on while the brownies are still slightly warm, so it melts into the top layer and creates a fudgy seal. Pack them in a lunchbox or serve them warm with a glass of milk after school.

Get the recipe: Lunch Lady Brownies

Puff Pastry Apple Dumplings

Apple dumplings used to be a go to dessert when families wanted something special but did not have hours to spend in the kitchen.

Using puff pastry makes this old school favorite even easier to prepare, while the flaky wrapper and tender apples create the perfect fall comfort food.

My grandmother made apple dumplings from scratch with her own pie dough, and they were incredible, but this version using store bought puff pastry comes pretty close with half the effort.

Each dumpling wraps a whole peeled and cored apple in a blanket of buttery, flaky pastry. The apple gets stuffed with a mix of cinnamon sugar and butter, so as it bakes, the flavors melt together into something warm and comforting. The pastry turns golden and crisp while the apple inside becomes soft and tender.

Serve these warm with a drizzle of cream or a scoop of vanilla ice cream. They are the kind of dessert that makes your whole kitchen smell like autumn, even if it is still warm outside. My kids love helping wrap the apples in pastry, and it has become one of our Sunday traditions when apple season rolls around.

• Uses store bought puff pastry for convenience
• Whole apples wrapped in flaky dough
• Perfect for fall family gatherings

Get the recipe: Puff Pastry Apple Dumplings

Pecan Tassies

These miniature pecan pies were once the star of every cookie exchange and potluck dinner, though they have largely disappeared from modern baking rotations.

The bite sized pastry cups filled with sweet pecan filling take some time to assemble but create an elegant dessert that impresses every time. My mom always made a double batch during the holidays because one batch was never enough to make it through Christmas.

The dough for the little cups is surprisingly easy to work with. It is a cream cheese dough that rolls out smoothly and holds its shape in a mini muffin tin.

You press a small ball of dough into each cup, fill it with the pecan mixture, and bake. The filling puffs up while baking and then settles into a sweet, gooey layer studded with toasted pecans.

What I love about tassies is how they look on a dessert tray. They are tiny and elegant, and people always think you spent hours making them. In reality, the dough comes together quickly and the filling is just pecans, brown sugar, butter, and an egg. Simple ingredients, impressive results.

Get the recipe: Pecan Tassies

Pumpkin Dump Cake

Dump cakes were the busy mom’s secret weapon for creating impressive desserts without complicated steps or fancy techniques. You literally dump all the ingredients into a pan, mix briefly, and let the oven do the work while you handle everything else on your to do list. This pumpkin version captures everything wonderful about fall in one simple pan.

I remember my mom making dump cakes on weeknights when she had been working all day and still wanted something sweet for dessert.

She would layer canned pumpkin, spice cake mix, butter, and a few other ingredients in a baking dish, pop it in the oven, and go finish the dishes. Thirty minutes later, the whole house smelled like cinnamon and nutmeg.

The texture of a dump cake is somewhere between a cake and a cobbler. The top gets golden and slightly crisp while the bottom stays soft and gooey. Serve it warm with whipped cream or a scoop of vanilla ice cream.

It is the kind of dessert that makes you appreciate how resourceful moms were when they needed something quick and comforting on the table.

Dump cakes prove that the best desserts do not need to be complicated. Sometimes the simplest methods give you the most comforting results.

Get the recipe: Pumpkin Dump Cake

Apple Galette

This rustic French style tart was a favorite among home bakers who wanted something more interesting than regular apple pie but less fussy than complicated pastries.

The free form crust and simple apple filling create an elegant dessert that looks harder to make than it actually is. A galette is basically a pie without a pan, and that is what makes it so appealing.

You roll out a round of dough, pile sliced apples in the center, and fold the edges up and over the filling. No crimping, no lattice top, no perfect crimping. The imperfect, folded edges are part of the charm.

As it bakes, the juices from the apples mingle with the sugar and create a caramel like sauce that pools around the fruit.

I make galettes when I want a dessert that feels special but does not require a whole afternoon in the kitchen. They are forgiving, too. If your apples are a little tart, add more sugar.

If they are extra juicy, sprinkle a little flour under them to absorb the liquid. Serve it warm with a dollop of whipped cream or a scoop of vanilla bean ice cream.

Get the recipe: Apple Galette

Amish Cinnamon Bread

This sweet quick bread recipe traveled from Amish kitchens into recipe boxes everywhere, though many people have forgotten about its simple charm. The bread comes together quickly without yeast and fills your kitchen with cinnamon aroma while it bakes. It is the kind of recipe that makes you wonder why you ever buy cinnamon bread from the store.

The batter is simple and straightforward. Flour, sugar, butter, eggs, and milk form the base, while a cinnamon sugar swirl runs through the middle. Some versions include a streusel topping that gets crispy while baking, adding a nice texture contrast to the soft crumb. The swirl creates beautiful ribbons of cinnamon when you slice the loaf.

My neighbor growing up was Amish, and she would bring us this bread still warm from the oven. The smell was incredible, and the slices were always so tender and moist. I have been making it ever since.

It is perfect for breakfast with a cup of coffee or as an afternoon snack with a glass of cold milk. Toast leftover slices the next day and spread them with butter for a treat that tastes even better than fresh.

Get the recipe: Amish Cinnamon Bread

Blueberry Upside Down Cake

Upside down cakes were once a popular way to showcase seasonal fruit, but they have been overshadowed by more trendy dessert styles in recent years. The technique creates a beautiful presentation with caramelized fruit on top and moist cake underneath. This blueberry version is a wonderful way to use fresh berries during the summer months.

The process is simple. You start by layering blueberries in the bottom of a cake pan along with butter and brown sugar. Then you pour the cake batter over the top and bake.

When it comes out of the oven, you flip the whole thing onto a plate, and the fruit that was on the bottom becomes a glistening, caramelized topping.

The blueberries burst during baking and create a syrupy sauce that soaks into the cake. Every bite has that sweet and slightly tart flavor that only fresh blueberries can give. My mom made this every summer when we went blueberry picking, and it was always the first thing gone from the dessert table at family gatherings.

• Caramelized fruit topping
• Moist cake underneath
• Great for fresh seasonal berries

Get the recipe: Blueberry Upside Down Cake

Peanut Brittle

Homemade peanut brittle was a Christmas tradition in many households, though most people now buy it from stores instead of making their own.

The candy requires attention while cooking but uses just a few ingredients to create a crunchy, buttery treat that keeps well for gift giving. There is something deeply satisfying about making candy from scratch, and peanut brittle is one of the easiest to start with.

The process involves cooking sugar, corn syrup, and water to the hard crack stage, then stirring in peanuts and butter. You need to watch the temperature carefully, but once you get the hang of it, the whole thing comes together in about thirty minutes.

The key is having everything measured and ready before you start, because candy does not wait for you.

My dad and I used to make peanut brittle together every December. He would man the stove while I got the baking sheets ready and buttered the parchment paper.

The sound of the brittle cracking when you break it into pieces is one of my favorite holiday sounds. Pack it in decorative tins and give it as gifts, or keep it in an airtight jar for snacking.

Get the recipe: Peanut Brittle

Bisquick Chocolate Chip Muffins

These quick muffins represent the era when convenience mixes helped busy moms create homemade treats in minimal time. The recipe comes together in minutes and delivers soft, bakery style muffins perfect for breakfast or afternoon snacks. Using Bisquick means you already have your flour, baking powder, and salt measured and mixed for you.

I remember my mom making these on Saturday mornings when she wanted to give us a special breakfast without getting up at dawn.

She would mix the batter while the oven preheated, and by the time we all wandered downstairs, the muffins were already in the oven. The smell of chocolate and warm baking fills the house and gets everyone out of bed.

The trick to great muffins is not overmixing the batter. Stir just until the dry ingredients are incorporated, and let the muffins bake until the tops are golden and a toothpick comes out clean.

The chocolate chips get slightly melty and create little pockets of chocolate throughout. These are great for lunchboxes, after school snacks, or a quick breakfast on the go.

Get the recipe: Bisquick Chocolate Chip Muffins

Amish Apple Fritter Bread

This sweet bread captures all the flavors of apple fritters in an easier loaf format that many home bakers have forgotten about. The cinnamon apple swirl and sweet glaze create a coffee shop quality treat you can make in your own kitchen.

If you love apple fritters from the bakery but do not want to deal with deep frying, this bread gives you the same flavors in a simpler form.

The bread starts with a simple quick bread batter, and then you layer in a cinnamon sugar apple mixture. Some recipes call for swirling the filling through the batter with a knife, which creates beautiful ribbons of apple and cinnamon throughout the loaf.

A sweet glaze gets drizzled over the top while the bread is still warm, soaking into every crack and crevice.

This is one of those recipes that fills your kitchen with the most comforting aroma. Apples, cinnamon, and sugar baking together smell like a cozy autumn morning, no matter what time of year it is. Slice it thick and serve it with coffee or tea. It also makes a wonderful gift for neighbors during the holidays.

Get the recipe: Amish Apple Fritter Bread

Homemade Chocolate Pudding

Before instant pudding took over, moms made rich chocolate pudding from scratch using just cocoa, milk, and a few pantry staples. The homemade version has a deeper chocolate flavor and creamier texture that reminds you why people used to make desserts the slow way.

There is no comparison between a box of instant pudding and the real thing made on your stovetop.

The process is simple but requires patience. You whisk together sugar, cocoa, cornstarch, and a pinch of salt, then gradually whisk in milk. Cook it over medium heat, stirring constantly, until it thickens. The transformation from liquid to creamy pudding happens right before your eyes, and the chocolate aroma that fills the kitchen is incredible.

My mom always served it warm in little glass dishes, sometimes with a dollop of whipped cream on top. I remember sitting at the kitchen table watching it cool, barely able to wait long enough for it to set.

You can serve it chilled too, and it thickens even more as it cools. Either way, it tastes like childhood in a bowl.

Homemade pudding is proof that some things are worth the extra few minutes. The flavor is richer, the texture is silkier, and the satisfaction is immeasurably greater.

Get the recipe: Homemade Chocolate Pudding

Chocolate Chip Pumpkin Muffins

These spiced muffins combine two classic flavors in a way that feels both familiar and special, though they have been largely replaced by more trendy pumpkin desserts. The pumpkin keeps the muffins incredibly moist while chocolate chips add sweetness in every bite.

If you have a can of pumpkin puree sitting in your pantry, these muffins are a perfect way to use it.

The batter comes together in one bowl. You mix the wet ingredients, add the dry, fold in the chocolate chips, and bake. The pumpkin adds moisture without making the muffins heavy, and the warm spices like cinnamon, nutmeg, and cloves give them that cozy fall flavor. The chocolate chips melt slightly during baking and create pockets of chocolate throughout.

My kids love these in their lunchboxes, and I love that they are easy enough to make on a weeknight. They freeze well too, so you can make a double batch and pull out a few at a time.

Warm them in the microwave for ten seconds and they taste freshly baked. These are a great alternative to pumpkin pie when you want something simpler.

Get the recipe: Chocolate Chip Pumpkin Muffins

Banana Split Pie

This no bake pie transforms the classic ice cream sundae into a make ahead dessert that busy families could prepare hours in advance. The graham cracker crust and pudding filling capture all those familiar banana split flavors in a more practical format.

If you love the combination of bananas, chocolate, and strawberries, this pie brings them all together in one easy dessert.

The layers start with a graham cracker crust, then sliced bananas, then a creamy pudding filling, and finally toppings like whipped cream, chocolate sauce, and cherries. It is like building a banana split but in pie form. Everything gets chilled in the refrigerator, so the flavors meld together and the crust stays crisp.

I remember my mom making this for birthday parties and potlucks because it was easy to transport and always a hit with kids. The best part is that you can customize the toppings. Add chopped nuts, sprinkles, or even pineapple for a tropical twist.

It is a dessert that brings back the joy of summer afternoons at the ice cream shop.

Get the recipe: Banana Split Pie

Apricot Upside Down Cake

Apricot desserts were once common in American kitchens, but this fruit has lost popularity compared to apples and berries in modern baking. The upside down method creates a gorgeous caramelized topping that showcases the apricots’ natural sweetness and beautiful color. If you have never baked with apricots, this cake is a wonderful introduction.

Fresh apricots have a delicate flavor that is both sweet and slightly tart. When you bake them upside down with butter and brown sugar, they caramelize into a sticky, golden topping that looks stunning when you flip the cake onto a serving plate. The cake underneath is tender and buttery, providing the perfect base for the fruit.

Canned apricots work too if fresh ones are not in season. The syrup they are packed in adds extra sweetness, so you may want to reduce the sugar in the cake batter slightly.

My grandmother made apricot upside down cake every spring when the apricots at the farmers market were at their peak. It was her way of celebrating the change of seasons.

Get the recipe: Apricot Upside Down Cake

Frozen Lemonade Pie

This four ingredient frozen pie was the kind of recipe that moms relied on during hot summers when they wanted dessert but did not want to heat up the kitchen. The tangy lemonade flavor and creamy texture create a refreshing treat that requires almost no effort to prepare. It is the ultimate no bake summer dessert.

The ingredients are simple: frozen lemonade concentrate, sweetened condensed milk, whipped topping, and a graham cracker crust. You mix the lemonade with the condensed milk, fold in the whipped topping, pour it into the crust, and freeze. That is it. The pie sets up firm and creamy, with a bright lemon flavor that is both sweet and tart.

I remember my mom making this for Fourth of July gatherings. She would prepare it the night before, and by the time the fireworks were over, it was perfectly frozen and ready to slice. The cold, creamy texture is incredibly refreshing on a hot evening.

Serve it with a few fresh berries on top for a pop of color. This is one of those recipes you will memorize after making it once because it is that simple.

• Only four ingredients
• No baking required
• Perfect for summer entertaining

Get the recipe: Frozen Lemonade Pie

Apple Cobbler

Traditional apple cobbler with its biscuit like topping represents comfort baking at its finest, though many people now reach for more complicated apple desserts instead. The rustic presentation and simple preparation method make this the kind of dessert that brings families together around the table. There is nothing fancy about a cobbler, and that is exactly the point.

The filling is just sliced apples, sugar, cinnamon, and a little butter. The topping is a simple biscuit dough dropped by spoonfuls over the fruit. As it bakes, the biscuits get golden and slightly crisp on top while staying soft and cakey underneath. The apple juices bubble up around the biscuits and create a syrupy sauce that ties everything together.

Serve it warm with vanilla ice cream or a drizzle of heavy cream. My dad always said cobbler was not complete without ice cream, and I have to agree. The contrast of warm fruit and cold ice cream is unbeatable.

This is the dessert I make when I want something comforting that does not require a pie crust or hours of preparation.

Get the recipe: Apple Cobbler

Blueberry and Cherry Cobbler

Mixed berry cobblers were a smart way for home bakers to use whatever fruit they had on hand, creating more complex flavors than single fruit desserts.

The combination of sweet blueberries and tart cherries under a golden biscuit topping delivers the perfect balance of flavors and textures. This is the kind of dessert that celebrates the bounty of summer fruit season.

The blueberries add natural sweetness and a deep purple color, while the cherries bring a bright tartness that keeps the dessert from being too sweet. Together, they create a filling that is complex and satisfying. The biscuit topping soaks up the fruit juices and becomes tender and flavorful where it meets the fruit, while staying crisp on top.

I started making this cobbler after a summer trip to a you pick farm where we came home with buckets of both blueberries and cherries. My mom suggested combining them, and the result was so good that it became a family favorite.

Use fresh fruit when available, but frozen works well too. Just add a few extra minutes to the baking time if using frozen.

Get the recipe: Blueberry and Cherry Cobbler

Potato Chip Squares

These unusual no bake squares represent the creative spirit of home bakers who were not afraid to mix sweet and salty ingredients in unexpected ways. The combination of crunchy chips, marshmallow, and chocolate creates an addictive treat that sounds weird but tastes amazing.

This is one of those recipes that makes people do a double take when you tell them what is in it.

The base is crushed potato chips held together with melted marshmallow, similar to how you would make rice cereal treats but with a salty twist. Then a layer of chocolate goes on top, adding richness and sweetness.

The result is a bar that is crunchy, salty, sweet, and chocolatey all at once. It is the kind of dessert that disappears quickly because people keep going back for more.

My aunt brought these to a family reunion years ago, and everyone was skeptical until they tried one. Within minutes, the whole tray was gone. The salty crunch of the chips combined with the sweetness of the marshmallow and chocolate is surprisingly addictive.

These are perfect for parties, bake sales, or any time you want to surprise people with something different.

Get the recipe: Potato Chip Squares

Dr Pepper Cake

This quirky cake shows how creative home bakers got with adding unexpected ingredients to basic cake mixes, creating regional specialties that many people have never tried. The soda adds moisture and subtle flavor while the hot fudge and cherry frosting make it completely over the top. It is a cake that sounds unusual but works in the most delicious way.

The Dr Pepper replaces some of the liquid in the cake batter, adding a subtle sweetness and a depth of flavor that you cannot quite identify but know is there. The cake comes out incredibly moist and tender.

The frosting is where things get really indulgent, with hot fudge and cherry flavors combining into a rich, sweet topping that makes every slice feel like a celebration.

This cake has roots in Southern baking traditions where soda was often used in cakes and batters. My cousin from Texas introduced me to it at a family gathering, and I was hooked immediately.

It is the kind of dessert that sparks conversation because people cannot figure out what makes it taste so different. Serve it at your next party and watch the reaction when you reveal the secret ingredient.

Get the recipe: Dr Pepper Cake

Blueberry Cobbler

Southern style blueberry cobbler with its flaky biscuit topping represents regional baking traditions that deserve more attention outside their home regions. The technique creates pockets where fruit juices bubble up through the crust, giving you perfect bites of fruit and pastry together. This is the kind of cobbler that feels deeply rooted in tradition.

The method is slightly different from a typical cobbler. You start by melting butter in a baking dish, then pour the batter over the butter, and spoon the blueberry mixture on top.

As it bakes, the batter rises up around the fruit, creating a cake like base with fruit studded throughout. The juices from the blueberries create pockets of syrupy goodness that soak into the surrounding batter.

Every spoonful gives you something different. Some bites are more cake, some are more fruit, and some are a perfect combination of both. The edges get slightly crispy while the center stays soft and custardy.

Serve it warm with vanilla ice cream for a dessert that tastes like a summer evening on a porch in the South. My friend from Georgia taught me this recipe, and it has been in my rotation ever since.

The beauty of a Southern cobbler is in its imperfection. No two slices look the same, and every bite is a little different from the last.

Get the recipe: Blueberry Cobbler

Chocolate Lush

This layered no bake dessert was a potluck favorite that combined multiple textures and flavors in one impressive looking dish. The Oreo crust, peanut butter layer, chocolate pudding, and whipped topping create a rich dessert that serves a crowd without requiring any baking skills.

It is the kind of dessert that looks like it took hours but actually comes together quickly.

The layers build on each other to create a dessert with something for everyone. The Oreo crust provides a chocolatey base with a nice crunch. The peanut butter layer is creamy and sweet, adding a different flavor dimension. The chocolate pudding brings richness, and the whipped topping adds lightness. Together, they create a dessert that is indulgent but balanced.

My mom made this for church potlucks, and it was always the first dessert to disappear. People would ask for the recipe every single time. The trick is letting each layer set properly before adding the next, but the actual hands on time is minimal.

Make it the night before your gathering so it has time to chill and the layers can firm up.

Get the recipe: Chocolate Lush

Pumpkin Chocolate Chip Bread

This moist quick bread combines the best of pumpkin spice season with chocolate in a way that feels more special than regular pumpkin bread but easier than complicated pumpkin desserts. The chocolate chips add sweetness and richness that balances the pumpkin’s earthiness perfectly. It is a loaf that works for breakfast, snack time, or dessert.

The batter is a simple quick bread mix with pumpkin puree, warm spices, and chocolate chips folded in. The pumpkin keeps the bread incredibly moist, and it stays soft for days if you store it properly.

The chocolate chips melt slightly during baking and create little pools of chocolate throughout the loaf. Some people prefer mini chocolate chips because they distribute more evenly, but regular chips work great too.

I always make extra loaves during fall and freeze them for later. They thaw beautifully and taste just as good as the day they were baked. Wrap them tightly in plastic wrap and then foil before freezing. This bread also makes a wonderful gift for teachers, neighbors, or anyone who could use a little autumn comfort.

• Moist from pumpkin puree
• Chocolate chips add sweetness
• Freezes well for later enjoyment

Get the recipe: Pumpkin Chocolate Chip Bread

Russian Tea Cakes

These buttery, crumbly cookies covered in powdered sugar were once a standard in cookie tins everywhere, though they have been overshadowed by more trendy cookie styles. The simple ingredients create melt in your mouth texture that pairs perfectly with coffee or tea any time of year. They are proof that the simplest cookies are often the most satisfying.

The dough is mostly butter, flour, sugar, and finely chopped nuts. The high butter content gives them their characteristic crumbly, sandy texture that dissolves on your tongue.

After baking, you roll them in powdered sugar while they are still warm, and then roll them again once they have cooled. The double coating ensures every cookie is fully covered in a soft layer of sweetness.

My mom always included these in her Christmas cookie tins alongside sugar cookies and gingerbread. They have a delicate, elegant appearance that makes them perfect for gift giving.

The flavor is subtle and buttery, not overly sweet, which makes them a nice contrast to richer cookies. They keep well in an airtight container for weeks, so you can make them ahead of the holidays and enjoy them throughout the season.

Get the recipe: Russian Tea Cakes