• 1/3 cup hazelnuts, toasted
• 2 tablespoons unsweetened Dutch-processed cocoa powder
• 2 1/2  cups all-purpose flour
• 1/8 teaspoon salt
• 1 cup unsalted butter, room temperature
• 3/4 cup granulated white sugar
• 1 large egg
• 1 1/2 teaspoons vanilla
• 1 1/2 teaspoons orange zest (1 medium orange)

Preheat oven to 350 degrees F and place rack in center of oven. Bake hazelnuts for 15 minutes or until skins start to blister. Remove from the oven and wrap in a clean towel so the nuts can “steam” for 5 minutes. Rub the towel briskly in a back and forth motion to remove the skins from the hazelnuts. Set aside to cool. When cool, place the hazelnuts in a food processor along with the cocoa powder and process until the hazelnuts are finely ground. Set aside.

In a small bowl whisk together the flour and salt. Set aside.

In a bowl of an electric mixer (or using a hand mixer), beat the butter and sugar until light and fluffy (about 2-3 minutes). Add the egg, vanilla, and orange zest and beat until well blended. Add the flour mixture and beat just until incorporated.

Divide the dough in half and place one half of the dough back into the bowl of your electric mixer. Add the cocoa and hazelnut mixture to the dough and beat until incorporated. Set aside.

Lay out two large sheets of parchment paper (about 10 x 12 inches) and on one sheet of parchment roll out the white dough into a 6 1/2 inch by 10 inch rectangle, making sure both sides of the dough are smooth. If the dough is too sticky, put in the freezer for a few minutes or place another sheet of parchment paper on top to sandwich the dough as you roll. Wrap the dough and place on a baking sheet in the freezer for about 15 minutes or until the dough is firm.

Meanwhile, take the chocolate dough and remove 1/2 cup (used later for wrapping the checkerboard log) and cover with plastic wrap. Set aside. On the second sheet of parchment paper, roll out the remaining dough into a 6 1/2 by 10 1/2 inch rectangle, making sure both sides of the dough are smooth. Wrap the dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.

When both the white and chocolate dough are firm, remove from the freezer and lay the white dough on a cutting board, removing any wrapping. I found it was easier to work with the dough if I put a piece of parchment paper over the cutting board. Lightly brush the top of the white dough with a little water (this helps the layers to stick together). Remove the parchment paper from the chocolate dough and place it evenly on top of the white dough. Trim the edges of the two doughs so the rectangle now measures 6 inches by 10 inches (Take the chocolate dough trimmings and add to the 1/2 cup reserved chocolate dough).

Lengthwise cut the rectangle into thirds (Three 2 inch by 10 inch strips). Place one strip on a piece of plastic wrap. Brush the top of the dough with water and place the second strip on top of the first (alternate colors so you have a black, white, black pattern). Brush the top of the second layer with water and stack the third layer. Press down lightly on top of the dough and then wrap and freeze for 15 minutes, or until firm.

When firm, remove from freezer and unwrap, placing the dough on a cutting board. Using a sharp long knife, cut the layers lengthwise into 1/2-inch wide and 10 inch long strips (You will end up with 4 strips). Stack the layers, turning every other strip so top faces down and bottom faces up, to produce the checkerboard effect. Rewrap the stack and place in freezer again to firm up.

Meanwhile, take the reserved chocolate dough trimmings and 1/2 cup and roll out on a piece of parchment paper into approximately 9 1/2-inch x 10 1/2-inch rectangle, making sure the dough is smooth. Cover and refrigerate until slightly firm.

Remove the stack of checkerboard dough from freezer and place in center of chocolate dough. Wrap the chocolate dough around the checkerboard layers until you have a smoothsurface that encloses the checkerboard design. Wrap in plastic and freeze until firm. The dough can be frozen for up to a month.

Preheat the oven to 350 degrees F and place rack in center of oven. Line a baking sheet with parchment paper. Remove dough from the freezer and place on a cutting board. With a sharp knife, cut the block of dough into 1/4-inch thick slices. Place on prepared baking sheet, about 1 inch apart, and bake from 5-7 minutes or until cookies just start to brown around the edges. The edges will also feel firm. Remove from oven and place on wire rack to cool.

Baked cookies can be stored in an airtight container for up to one week.

Yield: About 3 dozen

• 4 eggs
• 1 3/4 cups granulated sugar
• 4 ounces unsweetened chocolate, melted and cooled slightly
• 1/2 cup canola oil
• 2 teaspoons baking powder
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 2/3 cup powdered sugar

In a large bowl, combine eggs, granulated sugar, melted chocolate, oil, baking powder, and vanilla. Using the paddle attachment of an electric mixer, beat on medium speed until combined, scraping bowl occasionally. Gradually beat in the flour until combined. Cover and chill for 2 to 24 hours, or until dough is easy to handle.

Preheat oven to 375 degrees F. Lightly grease a large cookie sheet and set aside. Place powdered sugar in a small bowl. Shape dough into 1-inch balls (this can be done easily and efficiently with a mini dough scooper). Roll the balls in powdered sugar and place 1-inch apart on prepared baking sheet.

Bake cookies for 8-10 minutes or until edges are set and tops are dry. Do not overbake. Transfer cookies to a cooling rack, where they will deflate slightly.

To store, layer cookies between sheets of waxed paper covered in an airtight container for up to 3 days or freezer for up to 3 months.

Yield: 36 cookies

• 3 1/2 cups all-purpose flour
• 1 1/2 cups unsweetened cocoa powder
• 1 teaspoon salt
• 1 tablespoon baking soda
• 1 teaspoon baking powder
• 1 cup (2 sticks) butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 2 cups buttermilk
• 2 teaspoons vanilla

Marshmallow Filling (from The Pastry Queen Christmas by Rebecca Rather)

• 2 large egg whites
• 1 1/2 cups granulated sugar
• 1/3 cup cold water
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon kosher salt
• 1/2 cup mini marshmallows
• 1 teaspoon vanilla extract

To make the whoopie pies: preheat the oven to 400 F. In a large bowl, sift together the flour, cocoa, salt, baking soda, and baking powder. In another large bowl, cream the butter and sugar until light and fluffy. Add the eggs, buttermilk, and vanilla; beat until well-combined. Gradually add the dry ingredients, mixing after each addition until combined. Drop batter by heaping tablespoons, about 3 inches apart, on parchment lined baking sheets. Bake about 10-12 minutes or until the tops spring back to the touch. Let cool slightly before removing to a cooling rack. Let cool completely before filling.

To make the marshmallow filling: whisk the egg whites, sugar, water, cream of tartar, and salt in a large, stainless steel bowl until thoroughly combined. Place the bowl over a saucepan filled with 2 inches of simmering water. Using a hand beater or handheld electric mixer, continue beating the egg white mixture for 4 minutes. The mixture should be hot. Add the mini marshmallows in 2 increments while continuing to beat. Wait until the first batch of marshmallows has melted before adding the second. Continue beating for 2 to 3 minutes more, until stiff peaks form. Remove from the heat, stir in the vanilla, and continue beating until the frosting is thick enough to pipe.

To assemble pies: for a neater look, fill a plastic pastry bag with marshmallow filling and use a large round tip tip to pipe circles of filling on the whoopie pie. You can also spread the filling on the pies with a spatula or butter knife, although it will be a little more messy.  Top with another whoopie pie to make a sandwich and press down lightly.

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup sugar
• 2 large egg yolks, at room temperature
• 2 teaspoons vanilla extract

In a small bowl, sift together the flour, baking powder, and salt. Set aside. In a large bowl, cream the butter and sugar until smooth, about 2 minutes. Add the egg yolks and vanilla and beat well.

Add the dry ingredients, in three parts, and mix until just combined. Shape the dough into three flat disks, wrap each disk tightly with plastic wrap, and refrigerate for 30 minutes.

Working with one disk at a time, roll out the dough on a lightly floured surface to 1/4-inch thickness. Using a 2 1/2-inch fluted cutter, cut out the cookies and place on baking sheets lined with waxed paper. Place the baking sheets in the refrigerator and chill for an additional 15 minutes. Meanwhile, preheat the oven to 375 degrees F and grease two baking sheets.

Remove the cookies from the refrigerator and arrange on the greased baking sheets, 2 inches apart. Bake for 9-11 minutes, until lightly golden around the edges. Cool the cookies on the sheets for 5 minutes, then remove to a wire rack to cool completely.

If you choose to decorate these cookies, I recommend the powdered sugar icing I also use for Cut-Out Shortbread Cookies.

Yield: About 3 dozen cookies

• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 2/3 cup unsweetened cocoa powder
• 1 tablespoon instant coffee crystals
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 egg whites
• 1 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds using the paddle attachment. Add brown sugar,  the 2/3 cup cocoa powder, the coffee crystals, baking soda, and cinnamon. Beat until combined, scraping bowl occasionally. Beat in egg whites until combined, then add the flour. Cover and chill about 1 hour until the dough is easy to handle.

Preheat oven to 350 degrees F. In a small bowl, combine granulated sugar and the 2 tablespoons cocoa powder. Shape dough into 1 1/4 inch balls, then roll balls in sugar mixture to coat (reserve any remaining sugar mixture). Place balls 2 inches apart on ungreased cookie sheets.

Bake in a preheated oven for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack; let cool. Sprinkle cookies with any remaining sugar mixture.

Yield: About 42 cookies. To store: Layer cookies in an airtight container; cover. Store at room temperature for up to 3 days or freeze up to 3 months.

• 2 cups (4 sticks) unsalted butter, at room temperature
• 1 1/2 cups powdered sugar
• 2 tablespoons vanilla extract
• 4 cups all-purpose flour
• 2 teaspoons baking powder

Powdered Sugar Icing

• 2 cups powedered sugar, sifted
• 1/4 cup milk
• 1 teaspoon vanilla or almond extract

In a large bowl fitted with a paddle attachment, beat the butter and sugar on medium-high speed until fluffy. Add the vanilla and beat until combined. In a separate bowl, sift together the flour and baking powder. Add the flour mixture slowly to the butter mixture, stirring on low speed. Stop beating as soon as the flour mixture is completely incorporated (overbeating will produce a tough cookie).

Form the dough into a ball, cover in plastic wrap and refrigerate for 30 minutes before rolling it out. When ready, preheat oven to 350 degrees F. On a flat, smooth floured surface, roll the chilled dough out to 1/4 inch thickness. Cut out the cookies with chosen cookie cutter(s). Use a spatula to transfer the cookies to a greased baking sheet. Bake the cookies for 10 to 12 minutes, until light brown around the edges. Cool the cookies for 10 minutes on the baking sheet, then remove with a spatula and cool compleely on racks before icing.

To make the icing, whisk together the powdered sugar, milk, extract, and food coloring.

For a quicker way to ice the cookies, dip them face down in the icing and set the cookies, icing side up, on parchment paper. Let the icing harden before continuing to decorate.

Yield: Depending on the size of the cookies, the yield will vary. This recipe makes approximately 20 four inch cookies.

• 1 1/4 cups (4 ounces) old-fashioned rolled oats
• 16 tablespoons (8 ounces) unsalted butter, softened
• 1 cup (about 8 1/2 ounces) firmly packed dark muscovado sugar
• 1 cup plus 2 tablespoons (8 ounces) Demerara sugar
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1 1/2 cups plus 2 tablespoons (8 ounces) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 8 ounces bittersweet chocolate, chopped the size of chocolate chips, or bittersweet chocolate chips (about 1 1/2 cups)

In a food processor, pulse the oats for 15 to 20 seconds to refine the texture. Most the oats will look like coarse sawdust, but you should have some recognizable flakes when you are done.

In a saute pan, melt 4 tablespoons (2 ounces) of the butter over medium heat and allow it to cook for about 3 minutes, or until it browns slightly. Add the oats and cook, stirring constantly, for about 2 minutes, or until you can smell a toasty fragrance. Don’t overdo it. You want to take the pan off the heat as soon as you detect a hint of toast. Spoon the oats onto a baking sheet or a sheet of parchment paper, spread them out with a spoon, and set aside to cool.

In a large bowl, using a wooden spoon, cream together the remaining 12 tablespoons (6 ounces) butter and muscovado sugar until smooth but not overmixed. Add the Demerara sugar and vanilla and stir briefly, just to mix. Add the egg and stir just until combined.

Transfer the cooled oats to a medium bowl. Sift together the flour and baking soda onto the oats. Add the salt and stir to combine. Add the dry ingredients to the butter mixture and stir just until combined. Add the chocolate and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes (This allows the cookies to achieve the perfect size during baking since the butter is chilled. They won’t spread out too much this way).

Preheat the oven to 350 F. Line two baking sheets with parchment paper. Scoop up 1-inch balls of dough with a spoon and set them two inches apart on the prepared pans.

Bake the cookies, rotating the pans after 4 minutes for 7-9 minutes, or until they are puffed up but still soft, or until done to your liking (At 7 minutes the cookies are still rounded and so soft they are hard to lift with a spatula. At 9 minutes the cookies are still slightly rounded and are soft when cooled. At 10 minutes the cooled cookies are flatter but still chewy. At 12 minutes the cookies are flatter and crisp). Transfer to racks and let cool.

Yield: 4 dozen

• 3/4 cup butter, softened
• 1 cup packed brown sugar
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 egg
• 1/4 cup full-flavor molasses
• 1 teaspoon vanilla
• 2 1/4 cups all-purpose flour
• 2 tablespoons finely chopped crystallized ginger (if you don’t have this, it’s ok to leave out)
• Coase sugar for rolling

In a large bowl, beat butter with an electric mixer fitted with the paddle attachment on medium to high speed for 30 seconds. Add the brown sugar, baking soda, ginger, cinnamon, salt, cloves, and allspice. Beat until combined, scraping bowl occasionally. Beat in egg, molasses, and vanilla until smooth. Beat in the flour and the crystallized ginger.

Cover and chill for 1 to 2 hours until the dough is easy to handle.

Preheat oven to 350 degrees F. Place coarse sugar in a small bowl. Shape dough into 1 1/4 inch balls (or use a mini-ice cream scoop to speed up the process) and roll in the coarse sugar. Place balls 2 inches apart on ungreased cookie sheets.

Bake in the preheated oven about 10 minutes or until the tops are crackled and edges are firm (mine were done at 8 minutes, but we like our cookies on the chewy side). Transfer to a wire rack; let cool.

Yield: About 42 cookies. To store: layer cookies in an airtight container, cover. Store at room temperature for up to 3 days or freezer for up to 3 months.

• 2 cups all-purpose flour
• 1/2 cup plus 2 tablespoons cocoa powder
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups confectioner’s sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 quarts ice cream, slightly softened

Sift flour, cocoa, and salt in a medium bowl and set aside. With an electric mixer set on medium speed, beat the butter and confectioner’s sugar until light and fluffy. Add the egg yolks and vanilla to the butter mixture and beat until blended.

Reduce the mixer speed to low and slowly add the flour mixture, beating until a firm dough forms. Divide the dough in half and shape each half into a rectangle about 4 by 3 inches. Wrap in plastic and chill for 20 minutes.

Line a 13 x 9 inch baking pan with plastic wrap and spread the ice cream evenly in the pan. Cover with plastic wrap and refreeze.

Line 2 baking sheets with parchment paper and set aside. Roll one rectangle of dough to form a 1/4 inch thick 9 x 11 inch rectangle. Cut the dough into six 2.5 x 5 inch rectangles. Repeat with the remaining dough to form a total of 12 cookies.

Using the blunt end of a wooden skewer, poke holes into the cookies (5 rows with 3 holes in each row). Place the cookies about 2 inches apart on the prepared baking sheets and bake for 15 minutes. Remove from the oven and set aside to cool in the pan 5 minutes. Transfer the cookies to a wire rack and let cool completely.

Assemble the sandwiches: Place half of the cookies face down on a clean work surface. Remove the ice cream from the baking pan and unwrap it. Using a sharp knife, cut 2.5 x 5 inch rectangles to fill the sandwiches with. Place on each of the cookies and top with the remaining halves. Wrap tightly in plastic wrap and freeze until set- about 30 minutes.

Yield: 12 servings. You can pretty much make whatever sizes and shapes you want, so adjust to your liking!

• 2 cups pastry flour (or all-purpose flour)
• 1/3 cup granulated sugar
• 1/3 cup confectioners’ sugar
• 1 teaspoon vanilla paste (or pure vanilla extract)
• 1/4 teaspoon fleur de sel (or kosher salt)
• 1 cup unsalted butter, cut into pieces, at room temperature
• Lavender Sugar, for dusting and rolling (www.thespicehouse.com)
• Dried lavender for decorating

Sift the flour into a large bowl with the granulated sugar, confectioner’s sugar, and salt. Whisk briefly to combine all of the ingredients.

Add the butter and vanilla paste to the dry mixture, then use a pastry blender to cut in the butter until the entire mixture can be formed into a soft lump. Lightly roll the dough into a 1 1/2 ” diameter log. Cut the log in half for easier handling. Roll each log, carefully, in several spoonfuls of Lavender Sugar to coat.

Roll the logs up in parchment paper and put in the freezer for at least 30 minutes, if not longer, until firm. When ready, preheat the oven to 325 degrees F. Using a sharp knife, cut the dough into 1/4 ” slices. Place on a parchment or silpat-lined baking sheet, 1″ apart, and sprinkle with more Lavender Sugar, if desired, or decorate with a few lavender buds. Bake the cold dough until is is just starting to turn golden around the edges, around 20 minutes or so.

Yield: About 40 small cookies

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup packed golden brown sugar
• 1 large egg
• 1/4 cup sour cream
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon zest
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon kosher salt
• 1 teaspoon ground ginger
• 3 tablespoons minced candied ginger

Preheat oven to 350 degrees F. Lightly grease 2 baking sheets.

In an electric mixer, cream the butter and brown sugar until light in color. Add the egg, sour cream, lemon and vanilla extracts, and lemon zest and beat until light and fluffy.

In a large bowl, sift together the flour, baking soda, cream of tartar, salt, and ground ginger. Add the butter mixture along with the candied ginger, and mix until blended thoroughly.

With floured or moistened fingers, drop by tablespoonfuls about 2 inches apart onto the prepared baking sheets. Shape the cookies into balls and flatten them down slightly with the palm of your hand.

Bake for 12 to 15 minutes, or until the cookies are set and lightly colored. For a more chewy cookie, reduce the baking time by about 3 minutes. If you wish, carve sand dollar-like slits into the cookies with the tip of a knife before they cool. Cool on a wire rack. These will keep up to 3 days in an airtight container.

Yield: About 2 dozen

These are one of those thin, chewy, types of cookies. You can bake them a little longer if you want more of a crispy cookie but the brown sugar in them is still going to lend a bit of “chew”. Regardless, they are quite delicious. The ginger is not too overpowering, and neither is the lemon. Just a little something more than a sugar cookie, and a pleasant surprise at that.

The recipe comes from The Summer Anytime Cookbook by Dana Slatkin. I checked it out from the library and I think I’ve exceeded my renewal limit, so unfortunately it’s going to have to go back soon. I sure have gotten a lot of usage out of it. The recipes are fresh and inspiring, most of them the same kinds of things I would want to make people I cared about deeply. They would certainly leave the meal feeling well-fed and nourished.

The sand dollar design is a little time consuming, I know, but it’s also pretty fun. Just take the tip of a paring knife and move it back and forth to create little slits in the cookies, while they are still warm. They also look nice with some coarse sugar sprinkled on top.

On a related side note- I am posting this post-vacation and yes, we did find sand dollars while out in the ocean. I don’t think they were as lovely as these!

Lemon Ginger Sand Dollar Cookies (The Summer Anytime Cookbook by Dana Slatkin)

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup packed golden brown sugar
• 1 large egg
• 1/4 cup sour cream
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon zest
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon kosher salt
• 1 teaspoon ground ginger
• 3 tablespoons minced candied ginger

Preheat oven to 350 degrees F. Lightly grease 2 baking sheets.

In an electric mixer, cream the butter and brown sugar until light in color. Add the egg, sour cream, lemon and vanilla extracts, and lemon zest and beat until light and fluffy.

In a large bowl, sift together the flour, baking soda, cream of tartar, salt, and ground ginger. Add the butter mixture along with the candied ginger, and mix until blended thoroughly.

With floured or moistened fingers, drop by tablespoonfuls about 2 inches apart onto the prepared baking sheets. Shape the cookies into balls and flatten them down slightly with the palm of your hand.

Bake for 12 to 15 minutes, or until the cookies are set and lightly colored. For a more chewy cookie, reduce the baking time by about 3 minutes. If you wish, carve sand dollar-like slits into the cookies with the tip of a knife before they cool. Cool on a wire rack. These will keep up to 3 days in an airtight container.

Yield: About 2 dozen

• 3 tablespoons (1 1/2 ounces) unsalted butter, cut into 1/2-inch pieces
• 1 tablespoon coffee liqueur or cooled brewed coffee
• 6 ounces 70 percent cacao bittersweet chocolate, finely chopped
• 2 large eggs
• 1/2 cup (3 1/2 ounces) plus 1/2 cup granulated sugar
• 3/4 cup (3 3/4 ounces) all-purpose flour
• 1/2 cup (3 ounces) whole almonds, toasted and cooled completely
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon ancho chile powder (optional) Note: I couldn’t find it at my grocery store so I put a dried ancho chile pepper in the food processor to create my own.
• 3/4 cup (3 ounces) unsifted confectioner’s sugar

Bring 2 inches of water to a boil in the bottom of the double boiler. Place the butter, liqueur, and chocolate in the top of the double boiler (off the heat). Turn off the heat, then set the chocolate mixture over the steaming water. Stir occasionally with the spatula until the chocolate is melted and the mixture is smooth. Remove and let cool slightly while you whip the eggs.

Place the eggs and 1/2 cup of the granulated sugar in the bowl of the mixer and whip on high speed until very light in color and thick, 5 to 6 minutes. You can also use a hand mixer and medium bowl, although you may need to beat the mixture a little longer to achieve the same results. Scrape the melted chocolate mixture into the eggs and whip until blended, about 1 minute. Scrape down the sides of the bowl.

Place the flour, nuts, cinnamon, baking powder, and chile powder (if using) in the food processor and process until the nuts are very finely chopped, 60-90 seconds. Add the flour mixture to theegg mixture and beat on low speed just until combined. Stir gently a few times withthe spatula to make sure there are no patches of unincorporated flour or butter lurking near the bottom of the bowl. Cover the dough with plastic and refrigerate for 1 to 2 hours, until firm.

Preheat the over to 325 degrees F and position an oven rack in the center. Line the baking sheets with parchment paper.

Scoop the chilled dough into tablespoon-size balls using a mini ice cream scoop or a spoon. Place the remaining 1/2 cup of granulated sugar in one small bowl and the confectioner’s sugar in the other. Roll each dough ball in the granulated sugar and then in the confectioner’s sugar. Be sure to coat the dough generously with the confectioner’s sugar-in this instance, more is better. Space the cookies about 1 1/2-inches apart on the prepared baking sheets.

Bake the cookies one sheet at a time, rotating the sheet halfway through the baking time, for 11-14 minutes, until the cookies are puffed and cracked. If you nudge a cookie, it should slide on the sheet rather than stick. It is better to slightly underbake these cookies than to go too far- when overbaked they are dry and unpalatable. Transfer to a cooling rack and let cool completely.

These cookies can be stored in an airtight container at room temperature for 3 to 4 days.

Yield: About 45 cookies

• 1 1/3 (6 ounces) cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon fleur de sel
• 8 tablespoons (1 stick) unsalted butter, melted
• 1/2 cup (3.5 ounces) firmly packed brown sugar (light or dark)
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup natural chunky peanut butter (not unsalted)-stir well to blend the oil before measuring
• 1 cup (5 ounces) toffee peanuts or coconut toffee peanuts, very coarsely chopped

Mix the flour, baking soda, and salt together thoroughly in a medium bowl and set aside. In a large bowl, mix the melted butter with both sugars. Whisk in the egg, vanilla, and peanut butter. Add the flour mixture and mix with a rubber spatula or wooden spoon until just evenly incorporated.

Cover the dough and refrigerate for an hour or two, or up to 2 days. This will make it easier to handle.

Preheat the oven to 325 degrees F.  Line baking sheets with parchment paper. Pour the chopped nuts into a shallow bowl. Scoop about 2 level teaspoons of dough for each cookie, shape into a 1-inch ball and coat heavily with the chopped nuts, pressing in any pieces that fall off, so there are no bald spots. Place the cookies 2 inches apart on the lined baking sheets.

Bake the cookies until they are lightly colored on top, 15 to 18 minutes. The cookies will seem very soft to the touch, but they will firm up as they cool. Set the baking sheets on a rack to cool completely. The cookies can be stored in an airtight container for at least 2 weeks.

Yield: About fifty-six 1 1/2-inch cookies

Last night we had a glimmer of hope. The lower oven started responding to the dials when we did an experimental run. My dad asked if there was anything I wanted to bake.

“Brownies!” my mom yelled, “Hurry!”

We all held our breath waiting for the oven to go out, but it stayed on, miraculously. It must have known how badly we needed something that was baked, rich, and chocolately.

Brownies are a classic that everyone can make. You don’t need any fancy equipment and they are quick and easy. Navigating the infinite recipes from cookbooks and the Internet can get overwhelming and is not always reliable. Trust me, there is nothing more disappointing than a bad brownie!

There are a few things to look for in a brownie recipe to know whether or not it’ll be a keeper. A keeper brownie is one that is the perfect height- not too thin nor too thick, fudgy, moist, slightly chewy, and huge on chocolate taste.

Here are the qualities of a keeper brownie recipe:

1. Lots of eggs

2. Lots of butter

3. Real chocolate, with or without additional cocoa powder

Simple, but true. Eggs may get bad press from time to time, but they are an invaluable baking ingredient. Eggs contain lecithin, an emulsifier, which evenly distributes fat particles throughout the batter. This creates a very tender finished product.  Eggs also add lots of moisture.

Butter is more obvious, it adds flavor, richness, moisture, and texture to baked goods. When melted, it produces a cakier texture.

Using chocolate in a brownie recipe simply makes them more gooey (and certainly increases the chocolate taste!). A good-quality cocoa powder adds an intense chocolate flavor to baked goods, but if you’re going for something that is more dense and fudgelike, use real chocolate.

Below are two of my favorite brownie recipes. The first is a thicker brownie and the epitome of a “keeper brownie”. Instant espresso powder adds a further note of complexity to the chocolate flavor. It’s the brownie photographed for this post, since that’s what was on hand at the time. You will not be disappointed.

The second recipe is so rich the brownie itself  melts in your mouth- and so fudgy that it’s almost creamy in texture.

One last rule of thumb: Check your brownies 10 minutes before they are supposed to be done. Sometimes they will be done early. Brownies can go from being perfect to overbaked very quickly!

The Baked Brownie (Baked by Matt Lewis and Renato Poliafito)

• 1 1/4 cups flour
• 1 teaspoon salt
• 2 tablespoons dark unsweetened cocoa powder
• 11 ounces coarsely chopped dark chocolate (60 to 70% cacao)
• 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
• 1 teaspoon instant espresso powder
• 1 1/2 cups granulated sugar
• 1/2 cup firmly packed light brown sugar
• 5 large eggs, room temperature
• 2 teaspoons pure vanilla extract

Preheat oven to 350 degrees F. Grease the bottom and sides of a 9 x 13 inch baking pan.

In medium bowl, whisk flour, salt, and cocoa powder together.

Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth.

Turn off heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature-not too hot.

Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Don’t overbeat the batter.

Sprinkle the flour mixture over the chocolate mixture. Using a spatula, fold the flour mixture into the chocolate mixture until just a bit of flour mixture is visable.

Pour the batter into the prepared pan and bake in the center of the oven for 30 minutes, rotating the pan halfway through, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.

Let the brownies cool completely before cutting for easiest handling.

Brownies (The Pastry Queen by Rebecca Rather)

• 1 cup (2 sticks) unsalted butter
• 8 ounces bittersweet chocolate, chopped
• 1 1/2 cups sugar
• 4 large eggs
• 1 1/4 cups flour
• 1/4 teaspoon salt
• 1 tablespoon pure vanilla extract

Preheat oven to 350 degrees F. Grease and lightly flour a 9 x 9 inch baking pan.

Melt butter and chocolate in a medium metal bowl over a saucepan filled with 2 inches of simmering water. Sitr until chocolate has melted completely.

Add the sugar and eggs to the choolate mixture, whisk about 1 minute until the mixture is glossy and smooth. Stir in the flour, salt, and vanilla. Do not overmix.

Pour into the prepared pan and bake until the brownies are just firm to the touch, about 30 minutes. Cool on wire rack. These are very dense so they cut best when completely cool.

This very well may be the only recipe on this site requiring shortening.  I’m usually not a fan of it but this is a family classic.

• 3/4 cup shortening
• 1 cup sugar
• 1 egg
• 1/4 cup molasses
• 2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 teaspoon baking powder
• Granulated sugar, for rolling

Cream shortening. Add the sugar, egg, and molasses and mix well. Combine the flour with the remaining ingredients and gradually add to the shortening-sugar mixture until blended. Chill the dough for 1 hour.

Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Roll in granulated sugar. Place two inches apart on ungreased cookie sheets. Bake for 9 to 11 minutes (tops will crack).

Yield: 4 dozen

Ladyfingers (You can always use store-bought if you prefer):

• 1/2 cup powdered sugar for dusting the ladyfingers, plus extra for dusting the baking sheets
• 7 large eggs, separated
• 3/4 cup plus 4 tablespoons granulated sugar
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour

Soaking Syrup:

• 1/2 cup water
• 1 1/2 cups sugar
• 2 teaspoons instant espresso powder
• 1/4 cup coffee liqueur, such as Kahlua
• 1/8 to 1/4 cup dark rum, such as Myer’s (You may choose to omit the rum and add more Kahlua in its place)
• 1 tablespoon vanilla

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 2 cups sugar
• 1 (16-ounce) tub mascarpone cheese, at room temperature
• 1 tablespoon boiling water
• 2 tablespoons instant espresso powder
• Dark cocoa powder or grated bittersweet chocolate, for dusting

To make the ladyfingers: Preheat the oven to 375 degrees F. Line two 12 x 17-inch baking sheets with parchment paper. Use a fine-mesh sieve to dust the paper with a light coating of powdered sugar. Using a mixer fitted with a paddle attachment, beat the egg yolks, the 3/4 cup granulated sugar, and the vanilla in a large bowl on high speed about 5 mintues, until the yolks become thick and pale yellow.

In a separate clean, large bowl, use a mixer fitted with a whisk attachment to beat the egg whites on high speed until stiff peaks form. Add the 4 tablespoons granulated sugar, 1 tablespoon at a time, beating after each addition. Fold the egg white mixture gently into the egg yolk mixture. Use a sieve to gently sift the flour over the batter. Gently fold in the flour just until incorporated.

Spoon the batter into a pastry bag fitted with a large round tip. Pipe the batter onto the prepared baking sheets, making each ladyfinger about 4 inches long and 2 inches wide. This takes a little practice, don’t worry if your ladyfingers are a little wobbly, they will be hidden by layers of luscious cream cheese and mascarpone cheese. You’ll be able to fit about 5 ladyfingers across and 4 down on each sheet. Bake about 10 minutes, until lightly browned.

Sift the 1/2 cup powdered sugar over the ladyfingers just as they come out of the oven. Cool for 5 minutes and use a spatula to transfer them from the baking sheet to the cooling racks.

To make the soaking syrup: Simmer the water and sugar in a heavy saucepan set over medium heat about 10 minutes, until slightly thickened. Remove the mixture from the heat and stir in the espresso powder, liqueur, rum, and vanilla. Set aside to cool.

To make the filling: Using a mixer fitted with a paddle attachment, combine the cream cheese and sugar in a large bowl on high speed. Add the mascarpone and beat on medium speed just until incorporated. Combine the boiling water and espresso powder in a small bowl. Stir 1/4 cup of the cooled soaking syrup and 1 tablespoon of the espresso liquid into the filling.

Spoon half of the cream cheese mixture into a medium bowl. Stir the remaining 1 tablespoon of espresso liquid into the second bowl of cream cheese mixture. You will have 1 bowl of light brown cream cheese filling and 1 bowl of dark brown cream cheese filling (from the addition of extra espresso liquid).

To assemble the tiramisu: Coat a 9 x 13-inch baking pan with cooking spray. Dip both sides of 1 ladyfinger in the cooled soaking syrup and place in the bottom of the pan. Repeat with more ladyfingers and syrup to line the whole pan. Spoon the light-colored cream cheese mixture over the ladyfingers and smooth gently with a spatula. Cover with a second layer of dipped ladyfingers. Spoon on the dark-colored cream cheese mixture and smooth the top as before. You may not use all of your ladyfingers. Use a fine-mesh sieve to dush the top with a light dusting of dark cocoa, or sprinkle grated bittersweet chocolate evenly over the top.

Cover the tiramisu and refrigerate for at least 2 hours or overnight. Serve cold from the refrigerator. Cut in squares and serve with a spatula.

Yield: 16-20 servings