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chocolate cookies

MAKES ABOUT 40

We cut the dough into assorted shapes using 2- to 4-inch cookie cutters.

3 cups sifted all-purpose flour, plus more for the work surface

1¼ cups unsweetened cocoa powder

½ teaspoon ground cinnamon

¼ teaspoon salt

1½ cups (3 sticks) unsalted butter, room temperature

2½ cups sifted confectioners’ sugar

2 large eggs, lightly beaten

2 teaspoons pure vanilla extract

1. Preheat the oven to 350°F. Into a large bowl, sift together the flour, cocoa, cinnamon, and salt; set aside. In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Add the flour mixture; beat on low speed until just combined. Divide the dough in half, and flatten into disks. Wrap each disk in plastic; chill at least 1 hour.

2. On a lightly floured surface, roll out 1 disk to 1/8 inch thick, dusting with flour as needed. Cut into shapes as desired. Transfer to baking sheets; chill until firm, about 15 minutes.

3. Bake until the cookies are just firm to the touch, 10 to 12 minutes, rotating the sheets halfway through. Transfer to wire racks to cool. Repeat with the remaining dough.

lemon madeleines

MAKES 24

¾ cup (1½ sticks) unsalted butter, melted, plus more for the pan

1½ cups sifted cake flour (not self-rising)

½ teaspoon baking powder

¼ teaspoon salt

3 large whole eggs

2 large egg yolks

¾ cup granulated sugar

1 teaspoon pure vanilla extract

2 tablespoons fresh lemon juice

2 tablespoons finely grated lemon zest

Confectioners’ sugar, for dusting (optional)

1. Preheat the oven to 400°F. Lightly butter a madeleine pan; set aside. Into a medium bowl, sift together flour, baking powder, and salt. Set aside.

2. In a mixing bowl, beat the eggs, yolks, granulated sugar, vanilla, and lemon juice and zest until thick and pale, about 5 minutes. Beat in the melted butter. Using a rubber spatula, gently fold the flour mixture into the egg mixture; let rest 30 minutes at room temperature.

3. Pour the batter into the prepared pan, filling the molds three-quarters full. Bake until the cookies are crisp and golden around the edges, 7 to 8 minutes. Transfer the pan to a wire rack to cool slightly before inverting the cookies onto a serving platter. Dust with confectioners’ sugar, if desired.

elke wood’s lemon squares

MAKES TWELVE 3-INCH SQUARES

1¾ cups sifted all-purpose flour

1/3 cup sifted confectioners’ sugar

¼ teaspoon salt

¾ cup (1½ sticks) chilled unsalted butter, cut into pieces, plus more for the baking dish

1 teaspoon plus 1 tablespoon finely grated lemon zest

1/3 cup almonds, toasted and chopped

2 cups granulated sugar

4 large eggs, beaten

½ cup fresh lemon juice

½ teaspoon baking powder

1. Preheat the oven to 350°F. Into a medium bowl, sift together 1½ cups flour, the confectioners’ sugar, and the salt. Cut in the butter, 1 teaspoon zest, and the almonds until the mixture just clings together.

2. Press into a lightly buttered 9 × 13-inch baking dish. Bake until just firm and lightly golden, about 20 minutes. Let cool slightly before filling.

3. In a large nonreactive bowl, stir together the granulated sugar, eggs, lemon juice, baking powder, and remaining ¼ cup flour and tablespoon zest until combined. Pour into the prepared crust.

4. Bake until the filling is set and lightly browned, 25 to 30 minutes. Transfer to a wire rack to cool. Cut into squares.

lemon-blueberry petits fours

MAKES 15

We baked these treats in mini brioche pans; small fluted tartlet pans would work just as well.

1¼ cups all-purpose flour

1½ tablespoons sugar, plus more for the blueberries

½ cup (1 stick) chilled unsalted butter, cut into small pieces

1 large egg yolk

¼ cup ice water

1½ cups Lemon Curd (Basics)

15 fresh blueberries

2 teaspoons meringue powder dissolved in 2 tablespoons warm water

1. Pulse the flour and sugar in a food processor to combine. Add the butter; pulse until the mixture resembles coarse meal. In a small bowl, lightly beat the