Hazelnut Lace Sandwich Cookies

Ingredients

Cookies:
  • 1/2 cup blanched hazelnuts
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter
  • 1/4 cup granulated sugar
  • 2 tablespoons heavy cream
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
Filling and assembly:
  • 8 tablespoons unsalted butter, room temperature
  • 2 tablespoons powdered sugar
  • 1/3 cup blueberry jam, strained
  • Finely grated zest of 1 lime
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Mixed Berry Pie Bars

Ingredients

  • Butter or nonstick vegetable oil spray (for pan)
  • 1 batch Our Favorite Pie Dough, divided into 2 discs, chilled
  • All-purpose flour (for rolling)
  • 3 cups mixed berries, preferably a mix of blueberries and hulled, quartered strawberries
  • 1 cup blueberry preserves
  • 3 tablespoons cornstarch
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon kosher salt
  • 1 large egg (optional)
  • 2 teaspoons milk (optional)
  • 1 teaspoon coarse sugar (optional)
  • An 8x8x2″ baking pan (preferably metal)

Chocolate-Pistachio Sablés

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoons baking soda
  • 1 1/2 cups (2 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups (lightly packed) light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg white
  • 5 ounces bittersweet or semisweet chocolate, chopped
  • 1 cup unsalted, shelled raw pistachios, coarsely chopped
  • Flaky sea salt (such as Maldon)

Giant Chocolate Caramel Cookie Bars

Ingredients

For the cookie:
  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 1/2 cup sugar
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
For the caramel:
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter, cut into pieces
  • 3/4 teaspoon fine sea salt
  • 1 3/4 cups sugar
For the chocolate coating:
  • 1 pound milk, semisweet, and/or bittersweet chocolate (preferably 40–60% cacao), chopped
  • 2 tablespoons plus 1 teaspoon coconut or other neutral vegetable oil
  • Special Equipment
  • A candy thermometer

No-Bake Butterscotch-Coconut Cookies

Ingredients

  • 3/4 cup butterscotch chips
  • 3/4 cup creamy no-stir peanut butter
  • 1 cup quick-cooking oats
  • 1 1/4 cups unsweetened shredded coconut, divided
  • 1/4 teaspoon kosher salt
  • 2 ounces dark chocolate (optional)

Directions

  1. Heat butterscotch chips and peanut butter in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until butterscotch is melted and smooth. Add oats, 1 cup coconut, and salt; stir gently to combine.
  2. Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes.
  3. Heat chocolate, if using, in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Drizzle cooled cookies with chocolate, top with remaining 1/4 cup coconut, and chill until set, about 5 minutes, before serving.

Spiced Chocolate Molasses Buttons

Ingredients

For the cookie dough:
  • 1 1/2 cups plus 2 tablespoons (5 1/8 ounces/144 grams) unbleached all-purpose flour, spooned and leveled
  • 6 tablespoons (1 1/4 ounces/36 grams) unsweetened natural cocoa powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon allspice
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 10 tablespoons (5 ounces/142 grams) unsalted butter, at room temperature
  • 1/2 cup (4 ounces/113 grams) firmly packed dark muscovado sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1/4 cup (3 ounces/84 grams) unsulphured molasses
  • 1/2 cup (3 1/2 ounces/100 grams) turbinado sugar, for coating the cookies
For the filling:
  • 2 ounces (57 grams) bittersweet chocolate (60% to 70% cacao)
  • 2 tablespoons (1 ounce/28 grams) unsalted butter, cut into small pieces
  • 1/2 teaspoon unsulphured molasses

Nutter Butter® Cookies

Ingredients

Peanut Butter Wafers:
  • 2 cups (9 ounces) all-purpose flour, such as Gold Medal, plus more for dusting
  • 6 tablespoons (3 ounces) unsalted butter, creamy and soft—about 68°F
  • 1/3 cup (3 ounces) creamy peanut butter, such as Skippy
  • 1 cup (7 ounces) sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon Diamond Crystal kosher salt (half as much if iodized)
  • 2 large egg whites (1/4 cup (2 1/4 ounces))
Peanut Butter Creme:
  • 6 tablespoons | 3 ounces unsalted butter, creamy and soft—about 68°F
  • 1/3 cup | 3 ounces creamy peanut butter, such as Skippy
  • 1 tablespoon | 3/4 ounce honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon Diamond Crystal kosher salt (half as much if iodized)
  • 1 cup | 4 ounces organic powdered sugar, sifted