Pannelet Cookies with Sweet Potato and Coconut

Ingredients

  • 1 cup (8 ounces) mashed or puréed baked orange-fleshed yam (see Cooks’ Note), such as jewel or garnet
  • 2 cups (6 ounces) unsweetened dried shredded coconut, toasted (see Cooks’ Note)
  • 1 1/3 cups (9.3 ounces) sugar
  • 2 large egg whites
  • 3/8 teaspoon salt
  • 1 teaspoon finely grated lemon zest
  • 1 cup (5 ounces) whole almonds, with or without skin
  • Sugar or Cardamom Sugar (see below) or turbinado sugar for rolling
Special Equipment
  • Cookie sheets, lined with parchment paper or greased; food processor
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Chocolate Blackout Cookies

Ingredients

Sprinkles:
  • 1 large egg white
  • 1 3/4 cups powdered sugar
Cookies:
  • 4 ounces semisweet chocolate, coarsely chopped
  • 4 tablespoons unsalted butter
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup unsweetened cocoa powder, preferably Dutch process
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon instant espresso powder
  • 1/4 teaspoon baking soda
  • 3 large eggs, room temperature
  • 1 1/4 cups (packed) dark brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
Icing and assembly:
  • 3 ounces semisweet chocolate, coarsely chopped
  • 1/4 cup heavy cream
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon kosher salt
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, room temperature, cut into pieces

Gluten-Free Citrus Sugar Cookies

Ingredients

For the cookies:
  • 1/2 teaspoon psyllium-husk powder
  • 1 1/2 teaspoon whole flax seeds
  • 1 teaspoon chia seed
  • 2 1/2 cups rice-based gluten-free all-purpose flour*
  • 2 tablespoons cornstarch
  • 1/4 teaspoon fine sea salt
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 large egg yolks
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon finely grated lime zest
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon finely grated grapefruit zest
For the glaze and topping:
  • 1 cup confectioners sugar
  • 1/8 teaspoon ground cloves
  • 2 tablespoons butter, melted
  • 1/2 teaspoon finely grated lime zest, plus 2 1/2 teaspoon lime juice
  • 1/2 teaspoon finely grated lemon zest, plus 2 1/2 teaspoon lemon juice
  • 1/2 teaspoon finely grated grapefruit zest, plus 2 1/2 teaspoon grapefruit juice
Special equipment:
  • Coffee grinder or mortar and pestle, stand or hand mixer

Nutter Butter Ice Cream

Ingredients

  • 2 cups of heavy cream
  • 1 cup of half and half
  • 3/4 cups of sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup of peanut butter creamy or smooth
  • 1 c. Nutter Butter Cookies coarsely chopped

Directions

  1. In a large mixing bowl combine, heavy cream, half and half, sugar and vanilla extract. Mix until well combined.
  2. Pour into ice cream maker and prepare according to according to directions.
  3. When ice cream is about half done add peanut butter by the spoonful.
  4. In the last few minutes mix in the cookies or add these at the end by hand.

3-Ingredient Brown-Butter Shortbread

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour, sifted
  • 1/4 teaspoon kosher salt

Directions

  1. Preheat oven to 300°F. Melt butter in a small skillet over medium heat and cook, stirring often, until milk solids begin to brown, about 6 minutes (do not burn). Strain through a fine-mesh sieve into a medium bowl. Chill until just firm, about 30 minutes.
  2. Using an electric mixer on medium-high speed, beat brown butter and powdered sugar in a large bowl until pale and creamy, about 2 minutes. Reduce speed to low and gradually beat in flour and salt, scraping down sides of bowl as needed, just to blend (do not overwork dough).
  3. Transfer dough to a sheet of parchment. Form dough into a rectangle. Place second sheet of parchment over dough. Roll out dough to a 8×6″ rectangle about 1/2″ thick.
  4. Remove top sheet of parchment. Transfer dough on parchment to a rimmed baking sheet. Using a fork, pierce dough all over, spacing 1″ apart. Bake shortbread, rotating halfway through, until golden brown and firm to the touch, 55–65 minutes.
  5. Cut shortbread lengthwise into 1″ strips on baking sheet while still warm. Cut each strip crosswise into thirds. Let cool completely.

Sesame-Peanut Bars

Ingredients

  • 1/4 stick of butter
  • 1 1/4 cups white and/or black sesame seeds
  • 3/4 cup unsweetened shredded coconut
  • 1/4 cup unsalted, roasted peanuts
  • 1/4 teaspoon kosher salt
  • 1/4 cup honey
  • 2 tablespoons creamy peanut butter
  • 1/4 teaspoon vanilla extract
Special equipment:
  • 8×8″ glass baking dish
  • parchment paper