Simple Cooking

These rich cookies should seem a bit soft when you take them out of the oven. They firm as they cool, so be careful not to overbake them.

Serve with yogurt, berries, and a drizzle of honey.

If desired, use a small ice-cream scoop for uniform-size cookies. To make a cookie tart, press 3 cups of this dough into a buttered and sugared 9-inch round tart pan with a removable bottom or a 9-inch pie tin lined with buttered, sugared parchment. Bake at 325°F until the edges are golden and the center is almost set, 40 to 45 minutes. Let cool at least 20 minutes, and remove from the pan. (Bake the remaining dough as cookies at 350°F for 8 to 10 minutes.)

The muesli can be stored in an airtight container at room temperature for up to 1 week.

Store these brownies in the refrigerator, covered, for up to 2 days. Bring to room temperature before serving. You can also make the brownies in an 8-inch-square baking pan (prepare the pan as directed in step 1 of Double Chocolate Brownies, page 541).

If yellow zucchini are unavailable, you can use all green zucchini to make this pie.

Store brownies in an airtight container at room temperature for up to 3 days.

This recipe is based on the famous Key Lime pie from Joe’s Stone Crab restaurant in Miami Beach. If you can’t find Key limes, use regular fresh lime juice. The bars will keep, wrapped in plastic, in the refrigerator for up to 3 days.

Store brownies in an airtight container at room temperature for up to 3 days.

The biscotti may be stored in an airtight container at room temperature for up to 2 weeks.

Sanding sugar is used to coat the biscotti because it won’t melt in the oven. We dipped half of the batch in melted chocolate. To dip them all, double the amount of bittersweet chocolate.