Doorstep to doorstep, these portable treats keep their sweet composure. Whether heading to a tailgate, potluck, or barbecue, you need a baked good that can survive the trip and arrive in style. Perfectly portioned and with an unfussy presentation, each recipe—from rich coconut hand pies to floral, citrusy sandwich cookies—travels like a dream. So grab your keys; we’re taking this show on the road.
For these decadent hand pies, we encase a creamy coconut filling with flaky pastry dough and finish it off with a drizzle of melted chocolate. Find more hand pies in our Artisan Pies & Tarts Special Issue, here.
A sophisticated spin on the classic American cookie, this recipe delivers the buttery cinnamon flavor you love in a crumbly French shortbread. Instead of just rolling the dough in cinnamon and sugar like the standard snickerdoodle recipe requires, we incorporate the ingredients into the dough, brush with egg yolk, and dip them in cinnamon and sugar again before baking.
The tangy lemon curd pairs beautifully with the lavender. Instead of royal icing, the buttery cookies are dusted with powdered sugar for a hint of sweetness. Prepare this recipe over the course of two days to break up the workload and ensure the dough and curd are well-chilled before baking and assembling.
Is there anything that browned butter doesn’t turn into pure magic? Sweet, caramelized Browned Butter Filling in a delicate, homemade Pâte Sucrée is the perfect juxtaposition to the tangy rhubarb in these tartlets.
The slight saltiness of the caramel drizzle and nuttiness of the pecans complement these sweet rolls perfectly for melt-in-your-mouth, ooey-gooey goodness. Toasting the pecans adds to their crunch and deepens their flavor.