Cookies, Brownies, etc...Sometimes, there’s nothing better than a small, sweet treat or two to nibble on to make any day. Babycakes and Confections offers a wide variety of such treats, guaranteed to satisfy.

Comfort food at its best.

$12/dozen

Delicate citrus-flavored shortbread topped with a tangy lemon glaze

$12/dozen

Unlike other biscotti, which require coffee in order to not break a tooth, our biscotti is little less precarious for your teeth. Still twice baked and relatively traditional, our Chocolate Pistachio Biscotti is loaded with toasted pistachios and loads of chocolate chunks.

$14/dozen

Our Citrus Hazelnut Biscotti combines the bright flavors of orange and lemon zest with the sweet mellow taste of toasted hazelnuts. Crunchy on the outside, softer inside, always delicious, never risky for your teeth.

$14/dozen

Our rugelach have had the distinct honor of being highlighted in the Boston Globe. This unlikely heroine of the cookie family is made with a rich cream cheese dough rolled with apricot jam, cinnamon sugar, currents, pecans and walnuts. If you’ve never had rugelach and think it’s leafy and green, we beg you...please call us so we can expose you to our top selling cookie.

$14/dozen

As usual, some people claim that it’s not a true dessert unless it’s made with chocolate, and for these people, chocolate rugelach is for you. The rich cream cheese dough is rolled with apricot jam, dark chocolate filling and mini chocolate chips.

$14/dozen

My oldest brother’s favorites – a bottom dark chocolate brownie layer topped with a luscious cream cheese layer, topped with a marble chocolate swirl. Some claim that these brownies have a unique, mousse-like texture, which causes them to eat ‘just one more’ for ‘research and development’.

$14/dozen

Unlike the cream cheese brownies, these brownies are 200% heavy duty, unadulterated chocolate. A rich brownie base is topped with a layer of ganache. In the land of chocaholics, these win

$12/dozen

These are my personal favorites. Honestly. I’m slightly embarrassed to admit that I dropped on my knees and begged a Vermont pastry chef for this recipe 15 years ago. She acquiesced, either out of pity or fear that I would not get off her floor. I don’t know what it is about these cookies, but for me, they are divine. Made with a buttery shortbread base, an almond meringue piped edge and filled with raspberry jam, these cookies are keepers.

$14/dozen