Pecan Sandies
Makes 24 cookies
The cookies can be stored in an airtight container for up to 5 days, or frozen for up to 1 month.
Ingredients
1 1/4 cups raw pecan halves
18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons granulated sugar
2 teaspoons water
2 teaspoons vanilla extract
2 cups plus 2 tablespoons flour
Sea salt, for sprinkling
Demerara sugar, for sprinkling (see headnote)
Method
Preheat the oven 325 degrees. Line a few baking sheets with parchment paper or silicone liners.
Spread the pecans on one of the sheets; toast in the oven (middle rack) for 10 to 12 minutes, checking on them after 8 minutes.
They should be fragrant and lightly browned. Cool completely, then coarsely chop to pea-size.
Combine the butter and granulated sugar in the bowl of a stand mixer or use a handheld electric mixer; beat on medium speed for about 3 minutes, until creamy and lightened.
Stop to scrape down the bowl.
Add the water and vanilla extract, beating (low speed) to incorporate, then add the flour and chopped pecans.
Beat until evenly incorporated.
Scoop the dough into 1-ounce portions (or use 2 tablespoons' worth) to roll into 24 equal balls.
Arrange them on the baking sheets, pressing each ball slightly with the palm of your hand. Space the balls at least 1 1/2 inches apart.
Sprinkle each portion with a little of the salt and a liberal amount of Demerara sugar.
Bake one sheet at a time (middle rack) for 16 to 18 minutes, until light brown on top and golden brown on the bottom. Transfer to wire racks to cool completely.
Adapted from "Zingerman's Bakehouse" by Amy Emberling and Frank Carollo
Toasted Marshmallow Brownie Krinkles
Makes 35 to 42 cookies
The dough needs to be refrigerated for at least 30 minutes, or up to overnight. The cookies can be stored in an airtight container at room temperature for up to 1 week.
Ingredients
4 large eggs, at room temperature
1 teaspoon vanilla extract
13/4 cups flour
1/4 cup unsweetened cocoa powder, preferably Dutch-processed
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon flaky sea salt
1/2 cup canola or sunflower oil
1 3/4 cups granulated sugar
113 g unsweetened chocolate, chopped and melted
1 cup confectioners' sugar
35 to 42 marshmallows (not mini)
Method
Whisk together the eggs and vanilla extract in a liquid measuring cup; whisk together the flour, cocoa powder, baking powder and both salts in a medium bowl.
Combine the oil and granulated sugar in the bowl of a stand mixer, or use a handheld electric mixer; beat on medium speed to blend well, then add the egg-vanilla mixture in 3 additions, and the melted chocolate. Stop to scrape down the bowl.
Add the flour mixture; beat for about 30 seconds on low speed, or just long enough to form a dough that looks like brownie batter. Do not overmix. Gather the dough together, wrap it in plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line a few large baking sheets with parchment paper or silicone liners. Sift the confectioners' sugar into a quart-size zip-top bag.
Working with 4 or 5 at a time, drop heaping tablespoonfuls of dough into the bag (or use a #40 disher), then shake gently until thoroughly coated.
Shake off any excess sugar, then arrange them on the baking sheets spaced 2 inches apart. Press on the tops of each one to form a large thumbprint/indentation, then press a marshmallow into that indentation.
Bake (upper and lower racks) for 8 minutes, then rotate the sheets from top to bottom and front to back; bake for 4 to 6 minutes, or until the cookies develop cracks (crinkles) and the marshmallow deflates and browns a bit.
Let cool on the baking sheet for 2 minutes, then transfer the cookies to a wire rack to cool completely before serving or storing.
Repeat with the remaining dough and marshmallows.
Adapted from a Mindy Segal recipe in "America the Great Cookbook: The Food We Make for the People We Love From 100 of Our Finest Chefs and Food Heroes" edited by Joe Yonan.
Lemon Ricotta Buttercream Sandwich Cookies
Makes 30 sandwich cookies
The sandwich cookies can be stored at room temperature in an airtight container for up to 3 days; for longer-term storage, we recommend keeping the single cookies (half of them with glazed tops) stored separately at room temperature for up to 10 days, and refrigerating the ricotta buttercream filling for up to 1 week; assemble just before serving.
Ingredients
For the cookies
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon kosher salt
16 tablespoons (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
2 large eggs
1 tablespoon finely grated zest plus 3 tablespoons juice (from 1 lemon)
For the filling
16 tablespoons (2 sticks) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
1 1/2 teaspoons heavy cream
200 g whole-milk ricotta cheese
Scrapings of 1/2 vanilla bean
For the glaze
3/4 cup confectioners' sugar
1 tablespoon finely grated zest plus 3 tablespoons juice (from 1 lemon)
Method
For the cookies: Position oven racks in the upper and lower thirds of the oven; preheat to 400 degrees. Line 3 baking sheets with parchment paper or silicone liners.
Whisk together the flour, baking powder and salt in a medium bowl.
Combine the butter and granulated sugar in the bowl of a stand mixer, or use a handheld electric mixer; beat on medium-high speed for about 3 minutes, until lightened.
Add the eggs one at a time, beating after each addition. Add the lemon zest and juice, beating to incorporate. Stop to scrape down the bowl.
On low speed, gradually add the flour mixture until just incorporated.
Transfer the dough to a large piping bag fitted with a 1M open star tip; alternatively, fill a gallon-size zip-top bag with the dough and cut off one bottom corner.
Pipe a dozen 2-inch rounds on each baking sheet, and the remaining 6 rounds on the third baking sheet, spacing the rounds at least 2 inches apart (these cookies will spread).
Bake (upper and lower racks) for 12 to 15 minutes, rotating the baking sheets from top to bottom and front to back halfway through. The cookies will be pale and barely golden at the edges. Repeat with the remaining dough to create a total of 60 cookies.
For the filling: Combine the butter and confectioners' sugar in the bowl of a stand mixer fitted with a balloon-whisk attachment, or use a handheld electric mixer; beat on medium-high speed until creamy.
Stop to scrape down the bowl. Add the heavy cream, ricotta and vanilla bean scrapings, then beat on low speed until well incorporated.
For the glaze: Whisk together the confectioners' sugar, lemon zest and juice in a medium bowl, until smooth.
When ready to assemble, invert half the cookies. Spread a heaping tablespoon of the filling on each one. Top with the remaining cookies.
Use a pastry brush or your clean finger to coat the top of each sandwich cookie with the glaze. Wait for it to set before serving or storing.
Adapted from "MasterChef Junior Cookbook: Bold Recipes and Essential Techniques to Inspire Young Cooks"