Snack

These are best the same day they are baked, when they’re still nice and crisp,especially around the edges. After that, they will be softer but still delicious.

Classic lemon bars get a couple of twists: wheat germ adds texture to the shortbread crust, and lime juice and zest flavor the filling.

Some people prefer their brownies cakey. We developed this recipe to satisfy our craving for a bar that was just the opposite: dense, fudgy, and full of deep chocolate flavor.

These shortbread sandwiches are laced with chopped pecans and toasted coconut and filled with buttery caramel. Be sure to let cookies cool completely before filling, or bake them a day in advance and fill the next day.

These cookies are best eaten after they have been refrigerated overnight. Allow them to sit at room temperature for twenty minutes before serving.

You can bake the cookies and make the filling a day ahead.

These crisp cookies can be sandwiched with Vanilla or Chocolate Cream Filling, freshly whipped cream, or your favorite ice cream.

To keep these cookies flaky and light, do not over mix the butter and sugars; the dough must not become too soft before adding the remaining ingredients.

Since you slice and bake only what you need, these logs of dough are great to keep on hand for when guests drop by or for when you’re in the mood for just a few cookies. They can be kept in the freezer, wrapped well in plastic and parchment, for up to three weeks; let dough sit at room temperature for thirty minutes before slicing. To help logs hold their shape, chill them first in empty paper-towel tubes.