During the Christmas season, we bake. We bake rich, show-offy treats for big parties and once-a-year gatherings. But we also bake for the quiet moments, the times that will become treasured memories.

Fragrant with citrus notes, dense and wonderfully sweet, many holiday traditions are not complete without at least one loaf of stollen. This recipe, from former Times Test Kitchen director Donna Deane ...

If you’ve never baked a traditional Christmas Stollen before, this is the year to try — and making it with sourdough takes it to a whole new level of flavor and texture. This Sourdough Stollen with ...

Sure, those Santa hat-shaped biscuits are fine, but are they three-dimensional? These marzipan treats bring edible Santa hats to life with bright-red marzipan, a white sugar pearl as a bobble and ...

Instructions: Combine almond paste and sugar in the bowl of a food processor fitted with a metal blade and process until fine, about 1 minute. Add corn syrup and process until mixture just comes ...