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Carolyn Weil

  • Recipe

    Vanilla Pastry Cream

    Vanilla pastry cream is the classic filling for chocolate éclairs.

  • Recipe

    Chocolate-Dipped Espresso Shortbread Cookies

    Melting chocolate with shortening helps the chocolate set without the need to temper it. You can omit the shortening and the dipping, and instead drizzle plain melted chocolate on the…

  • Article

    For Tang and Tenderness, Bake with Buttermilk

    Why buttermilk makes better pancakes, biscuits, pound cakes, scones, and more

  • Recipe

    Cranberry Streusel Pound Cake

    This tender loaf is perfect for brunch or as a treat with a cup of tea. The loaf can be wrapped well and stored for up to a week or…

  • Recipe

    Orange-Hazelnut Shortbread Cookies

    If you can’t find blanched hazelnuts, buy them with the skin on, toast them in a 425°F oven until fragrant, and then rub off as much of the skins as…

  • Recipe

    Brown Sugar & Oatmeal Shortbread Cookies

    The darker the brown sugar, the deeper the cookies' flavor. You could use a more exotic brown sugar in this recipe, such as Billington's dark brown cane sugar from England…

  • How-To

    Buttery Shortbread Cookies

    The classic cookie plus four variations add up to a delicious holiday assortment

  • Recipe

    Pecan Rum Tart

    By turning traditional pecan pie into a shallow pecan rum tart, the nuts stay crisp and toasty on top and the brown sugar-rum filling is sweet without being cloying. My…

  • Recipe

    Classic Shortbread Cookies

     

  • Recipe

    Almond Shortbread Sandwich Cookies

    Rich, buttery shortbread cookies are a natural for holiday gift giving. They’re sturdy, they keep well for a couple of weeks, and everyone loves them. These sweet sandwich cookies feature…