Browned Butter Cardamom Cookies

1 cup butter


3/4 cup sugar

1 egg yolk

1 tbsp vanilla

1/2 tsp ground cardamom

2 cups flour

1 cup powdered sugar



Melt the butter in a 2-quart saucepan over medium heat. Continue cooking,

stirring constantly. Watch closely until the butter JUST starts to turn golden

- about 3 to 5 minutes. The Butter Will Get Foamy And Bubble. Immediately

remove from the heat. Pour into a bowl. Refrigerate until cooled - about 30

minutes. Heat the oven to 350 F. Combine the cooled browned butter and the

sugar in a large bowl. Beat at medium speed until well mixed. Add the egg

yolk, vanilla, and cardamom. Continue beating until well mixed. Reduce the

speed to low. Beat and gradually add the flour until the mixture is no longer

crumbly and forms a dough. Shape the dough into 1-inch balls. Place 1 inch

apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until the

cookies puff and start to turn light golden brown. The Cookies Will Have Cracks

In Them. Immediately remove them to wire racks to cool. Cool for 1 minute.

Roll the cookies

in powdered sugar while still warm. Roll again when completely cooled. Makes

4 dozen

ALMOND CHOCOROONS

Almond Chocoroons

3 cups shredded coconut

1 1/2 tbsp cornstarch

3/4 cup sugar

3 egg whites

1/2 tsp vanilla

10 ounces bittersweet chocolate, chopped

2 tbsp vegetable shortening

1 cup raw almonds

Heat the oven to 350 F. Mix the coconut, cornstarch, sugar, egg whites, and

vanilla in a heatproof bowl (or a double boiler). Set the bowl over a pot of

boiling water. Heat for 4 minutes. Stir often. Remove from the heat and set

aside. Spoon out the coconut mixture by the tablespoonful. Place on an

ungreased baking sheet. Bake at 350 F for about 15 minutes or until lightly

golden but still soft. Remove immediately to a wire rack to cool. Place the

chocolate and the vegetable shortening in a small microwave-sofe bowl. Heat for

1 minute and 15 seconds. Stir until smooth, microwaving in 15-second increments

if needed. Place one cookie on a fork and gently press 1 to 2 almonds on the

top, so they adhere to the cookie. Holding the fork over the bowl of chocolate,

carefully spoon the chocolate over the top. Allow the excess to drip back into

the bowl. Place the cookie on a rack over a waxed-paper lined baking sheet.

Repeat

with the remaining cookies. Place the rack in a refrigerator for the chocolate

to set, at least 20 minutes.

Makes 2 1/2 dozen cookies

Peanut Butter Crunch Cheesecake Squares

1/2 cup flour

1/4 cup pecans, finely chopped

3 tbsp light-brown sugar

3 tbsp butter, melted

1 pkg (8 ounces) cream cheese, softened

1/4 cup sugar

1 egg

1 tbsp lemon juice

3/4 tsp vanilla

12 fun-size Butterfingers, coarsely chopped

(about 3/4 cup)

5 fun-size Butterfingers, finely chopped

Heat the oven to 350 F. Line an 8 x 8 inch baking pan with nonstick foil.

Allow the foil to hang over the two sides. In a medium-size bowl, whisk

together the flour, pecans, and the light-brown sugar. Stir in the butter. Mix

until all the dry ingredients are moistened and a crumbly dough forms. Press

into the bottom of the prepared baking pan. Bake at 350 F for 14 minutes or

until lightly browned. Remove from the oven. In another medium-size bowl, beat

the cream cheese and the sugar until smooth. Beat in the egg, lemon juice, and

vanilla until combined. Stir in 3/4 cup coarsely chopped candy. Pour into the

baked crust. Bake at 350 F for 25 minutes. Remove from the oven. Sprinkle

with the finely chopped candy over the top. Cool completely. Gently lift from

the pan and pull back the foil. Cut into bars. Refrigerate until serving.

Makes 36 cookies