Pistachio cookies

Active: 10 minutes; Total 30 minutes; Cookies: 16

Pistachios, toasted, unsalted	2 cups (280 grams)
Sugar, granulated	1 cup (200 grams)
Sugar, confectioners’	3/4 cup (75 grams)
Salt, kosher	½ teaspoon
Cardamom, ground	¼ teaspoon
Egg whites	2 large
Vanilla extract	1 tablespoon

1. Preheat your oven to 350°F; set two oven racks at the upper and lower middle positions; line two baking sheets with parchment paper. 
2. In the bowl of a food processor with the blade attachment, combine the pistachios, sugars, salt, and cardamom; process until the nuts are the texture of fine sand, about 60 to 90 seconds. 
3. Transfer to a large bowl, add the egg whites and vanilla, and mix with a rubber spatula until a thick, paste-like dough forms. 
4. Using a medium cookie scoop, portion out the dough and roll into balls. 
5. Place the dough balls at least 3 inches apart on the prepared baking sheets (eight per a sheet). 
6. Bake, swapping and rotating the top and the bottom sheets midway, for 12 to 14 minutes. (Don’t over bake!) 
7. Let the cookies cool completely. 

Recipe from Cookies, by Jesse Szewczyk.

Healthy peanut butter cookies

Active: 10 minutes; Total 25 minutes; Serves: 15

Peanut butter, creamy	1 cup
Maple syrup or honey	½ cup
Vanilla extract	1 teaspoon
Flour, almond	1 cup
Salt, flaked sea	Optional

1. Preheat your oven to 350°F; line baking sheets with parchment paper. 
2. In a medium bowl, combine the peanut butter, maple syrup or honey, and vanilla; stir in the flour. 
3. Roll into 1-inch balls and arrange on a prepared baking sheet. 
4. Flatten each dough ball with a fork, making a crisscross pattern, and sprinkle with a little salt, if desired. 
5. Bake for 12 minutes, or until the cookies begin to brown. 
6. Remove from the oven, and allow the cookies to cool on a wire rack. 

Recipe from Eating Bird Food, September 2021

Booty call brownie

Fudgy brownie
Butter, unsalted	230 grams
Sugar, granulated	345 grams
Cocoa powder, unsweetened Dutch-processed	98 grams
Salt, kosher	1 teaspoon
Vanilla extract	1 teaspoon
Eggs, room temperature	3 large
Flour, all-purpose	105 grams
Cookie dough spread
Flour, all-purpose	140 grams
Butter, unsalted, room temperature	170 grams
Canna butter	12 grams
Sugar, granulated	100 grams
Sugar, light brown	200 grams
Salt, kosher	½ teaspoon
Cream, heavy	2 tablespoons
Vanilla extract	1 teaspoon
Chocolate chips	¾ cups
Finishing touches
Chocolate sandwich cookies, roughly chopped	3 ½ cups

Brownie

1. Preheat the oven to 325F; line a 9-inch by 13-inch baking pan with parchment paper. 
2. In a medium heatproof bowl over a double boiler, melt together the butter, sugar, cocoa powder, and salt. 
3. Cook for about 10 minutes, using a rubber spatula to stir the mixture occasionally until the butter melts and the batter starts to come together; remove from heat, and let cool for 5 minutes. 
4. Stir in the vanilla. 
5. Transfer the batter to the bowl of a stand mixer fitted with the paddle attachment. 
6. One egg at a time, beat in the eggs on low speed, waiting until one is incorporated before adding the next, 1 to 2 minutes; scrape down the bowl with a spatula about halfway through. 
7. When the batter looks shiny and smooth, add the flour. 
8. Mix for about 1 minute on low speed until it is incorporated and looks like the luscious velvety, brownie batter of your dreams. 
9. Pour the brownie batter into the prepared baking pan, scraping out the bowl with the spatula. 
10. Bake for about 25 minutes until set; let cool until you can touch the pan. 

Cookie dough spread

1. Lower the oven to 250F; line a rimmed baking sheet with parchment paper. 
2. Spread the flour on the baking sheet. 
3. Bake for 15 minutes, stirring halfway through the baking time; let the toasted flour cool before using. 
4. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, canna butter, sugars, and salt. 
5. Cream the mixture until light and fluffy, pausing halfway through mixing to scrape down the sides of the bowl with a spatula. 
6. Adjust the speed to low, add the toasted flour, and mix for about 1 minute until it is evenly combined. 
7. Stir in the chocolate chips; set aside at room temperature until the brownies have cooled. 

Assemble

1. Using an offset spatula, spread the cookie dough topping over the cooled brownies. 
2. Place a piece of plastic wrap over the cookie dough. 
3. Use your hands to press the dough into an even layer; remove the plastic wrap. 
4. Scatter the cookie pieces on top. 
5. Gently press them into the cookie dough spread. 
6. Chill the brownies thoroughly for about 30 minutes before cutting. 
7. Run a knife around the sides of the brownie pan, and use the parchment paper to lift the brownies out of the pan. 
8. Cut the brownies into 18 3-by-2-inch pieces; wipe your knife between cuts to keep the cuts sharp and clean. 

Recipe from Edibles by Stephanie Hua with Coreen Carroll

Butter almond cookies

Butter, unsalted, room temperature	½ cup
Egg, well beaten	1
Almonds, blanched, finely chopped	1/3 cup
Sugar, granulated	½ cup
Cinnamon, ground	½ tablespoon
Cloves, ground	½ tablespoon
Nutmeg, ground	½ tablespoon
Lemon zest	½ tablespoon
Brandy	2 tablespoons
Flour, all-purpose	2 cups

1. Preheat the oven to 325°F. 
2. Cream the butter until light and fluffy. 
3. Add the egg, almonds, sugar, brandy, and spices, and then gradually add the flour until well combined. 
4. On a lightly floured surface, roll the dough to a ¼-inch thickness, and cut with a round cookie cutter dipped in flour; place the cookies on a lined baking sheet. 
5. Bake for 8 to 10 minutes until lightly browned.

Lemon-lavender shortbread cookies

Sugar, granulated	5 ounces
Lemon zest, grated	2 tablespoons
Flour, all-purpose	10 ounces
Butter, unsalted, cold, cubed	8 ounces
Salt, kosher	½ teaspoon
Baking soda	¼ teaspoon
Cream, heavy	6 tablespoons
Vanilla extract	1 teaspoon
Sugar, lavender	Sprinkling

1. Preheat the oven to 350°F; line two baking sheets with parchment paper. 
2. Using a mortar and pestle, grind together the sugar and lemon zest. 
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, butter, salt, and baking soda, and beat on low speed until it resembles cornmeal. 
4. Add the lemon sugar, cream, and vanilla, and beat until just clumped together. 
5. If the dough is soft, wrap it tightly in plastic wrap and refrigerate for 30 minutes. 
6. Roll out the dough ½-inch thick on a lightly floured surface into a 6-by-7-inch rectangle. Using a ruler, square the edges as much as possible. 
7. Using a sharp knife or pizza cutter, cut the dough into 1-inch squares. 
8. Place them 2 inches apart on the baking sheets; sprinkle lightly with the lavender sugar. 
9. Bake until golden brown, 10 to 12 minutes. 

Recipe adapted from Miette by Meg Ray with Leslie Jonath