Lemony butter cookies

Butter, unsalted, softened	1 cup + 1 tablespoon
Sugar, confectioners’	1 cup + ½ cup & 2 tablespoons
Lemon zest	1 tablespoon + Garnish
Lemon juice	1 ½ tablespoons + 1 tablespoon
Flour, all purpose	2 cups
Salt, kosher	¾ teaspoon

1. Preheat to 350°F; position racks in the upper and lower thirds. 
2. In a large bowl, using a handheld electric mixer, beat 1 cup butter with 1 cup sugar until very smooth, about 2 minutes.
3. Beat in the zest and juice, then beat in the flour and salt until just incorporated; scrape down the sides of the bowl as necessary.
4. Roll half of the dough into 1-inch balls.
5. Arrange the balls 1 inch apart on two baking sheets and, using a flat-bottomed glass dipped in sugar, gently flatten each cookie.
6. Bake for 12 to 14 minutes, until the cookies are lightly browned on the bottom and just firm; shift the baking sheets from the top to the bottom and the front to the back halfway through baking.
7. Let the cookies cool on the baking sheets for 2 minutes before transferring to a rack to cool completely.
8. Let the baking sheets cool slightly, and then repeat with the remaining dough.
9. In a small bowl, whisk the remaining sugar, juice, and butter until smooth.
10. Spread the glaze on the cookies, and garnish with zest.
11. Let stand 15 minutes for the glaze to set.

Recipe from Food&Wine Magazine, April 2014.

Chicken saltimbocca with asparagus

Asparagus, thick	1 pound
Chicken cutlets, pounded 1/8-inch thick	8
Salt
Pepper, freshly ground
Sage	16 leaves
Pancetta	8 slices
Flour, all purpose	Dusting
Olive oil, extra virgin	¼ cup
Vin santo (dessert wine)	1 cup
Stock, chicken	½ cup
Butter, unsalted	4 tablespoons
Parsley, chopped	2 tablespoons

1. In a large saucepan of salted boiling water, cook the asparagus until tender-crisp, about 3 minutes.
2. Drain and cool under running water; drain and pat dry.
3. Season with salt and pepper, and place two sage leaves on each cutlet.
4. Wrap each cutlet in a slice of pancetta, pressing to adhere.
5. Spread the flour in a shallow dish.
6. Dredge the chicken in the flour, dusting off any excess; transfer to a baking sheet.
7. Set a rack over another baking sheet.
8. In a large skillet, heat 2 tablespoons oil.
9. Add half of the chicken, and cook over moderately high heat, turning once, until golden and just cooked through, about 3 minutes.
10. Transfer the chicken to the rack, and repeat with the remaining oil and chicken.
11. Add the vin santo and stock to the skillet, and boil until reduced by half, about 4 minutes.
12. Whisk in the butter.
13. Pour half the sauce into a bowl.
14. Add half the chicken and asparagus to the skillet, and cook over moderate heat until hot, about 2 minutes.
15. Season with salt; stir in half of the parsley.
16. Transfer the chicken and asparagus to plates, and pour the sauce on top.
17. Repeat with the remaining sauce, chicken, asparagus, and parsley.

Recipe from Food&Wine Magazine, April 2014.

White chocolate chip macadamia cookies with dried cherries

Flour, all purpose	1 ½ cups
Baking soda	½ teaspoon
Salt, kosher	½ teaspoon
Butter, unsalted, softened	½ cup
Sugar, granulated	½ cup
Sugar, dark brown	½ cup packed
Egg	1 large
Vanilla extract	1 teaspoon
Chocolate, white chips	1 cup
Cherries, dried, chopped	¾ cup
Nuts, macadamia, chopped	½ cup

1. Preheat to 350°F; position racks in the upper and lower thirds. 
2. In a medium bowl, whisk the flour, baking soda, and salt. 
3. In a large bowl, using an electric mixer, beat the butter with both sugars until pale and fluffy, about 2 minutes. 
4. Beat in the egg and vanilla. 
5. Reduce speed to low, beat in dry ingredients until just incorporated, then beat in the chocolate, cherries, and nuts. 
6. Form the dough into 1 ½-inch balls, and arrange 2 inches apart on two baking sheets. 
7. Bake 12 to 15 minutes, until lightly browned; shift the baking sheets from top to bottom and back to front halfway through baking. 
8. Let the cookies rest on the baking sheets for 2 minutes before transferring them to a rack to cool completely. 

Recipe from Food&Wine Magazine, April 2014.