individual cinnamon-apple tarts

the goods:

1 tablespoon all-purpose flour, plus more for work surface
1 pound store-bought pizza dough, thawed if frozen
1/2 cup unsalted butter (1 stick), room temperature, cut into pieces
1 tablespoon fresh lemon juice
2 tablespoons light-brown sugar
1/4 teaspoon salt
1/4 plus 1/8 teaspoon ground cinnamon
2 Granny Smith apples, peeled, cored, and very thinly sliced
1 teaspoon granulated sugar



On a floured work surface, roll dough to a 6-by-14-inch rectangle. Dot upper two-thirds of dough with butter and fold dough like a letter.Roll dough to a 6-by-14-inch rectangle; refrigerate on a baking sheet until firm, 1 hour (or up to 1 day). Cut dough crosswise into 4 equal rectangles. Place dough on a parchment-lined, rimmed baking sheet.



Preheat oven to 375 degrees. In a large bowl, gently toss together lemon juice, flour, brown sugar, salt, 1/4 teaspoon cinnamon, and apples.



Arrange apples over dough, overlapping slightly.



In a small bowl, combine granulated sugar and 1/8 teaspoon cinnamon. Sprinkle tarts with cinnamon-sugar mixture.



Bake until crust is golden brown and apples are soft, 30 to 35 minutes. Serve warm, topped with vanilla ice cream.

fruit turnovers

the goods:

1/2 cup sugar
2 teaspoons corn starch
1/2 teaspoon salt
3/4 pound frozen fruit, cut into 1-inch pieces if necessary (I used blackberries)
finely grated zest of 1 lemon
2 sheets frozen puff pastry, thawed
2 large egg yolks
coarse sugar



In a medium bowl, combine sugar, cornstarch, and salt. Add fruit and lemon zest; toss to coat. On a lightly floured work surface, roll each sheet of pastry into an 11-by-18-inch rectangle and cut into eight 4 and 1/2-by-5 and 1/2-inch rectangles.



Dividing evenly, place filling lengthwise on half of each rectangle, leaving a 1/2-inch border. Combine 1 egg yolk with 1 teaspoon water. Brush border with egg wash; fold dough over filling and press edges to seal well.



With the tip of a sharp knife, cut vents into pastry.



Freeze turnovers on a parchment-lined baking sheet until firm.



Stack turnovers between layers of wax paper in a tupperware. Store in the freezer until ready to bake (up to 1 month).



To serve, preheat oven to 400 degrees. with rack in lower third. Place desired number of frozen turnovers on a parchment-lined baking sheet. Combine 1 egg yolk with 1 teaspoon water; brush egg wash onto turnovers and sprinkle with coarse sugar.



Bake until turnovers are deep golden brown and juices are bubbling, 15 to 17 minutes, rotating sheet halfway through.



Serve with vanilla ice cream.

peanut butter-chocolate chip cookies

the goods:

1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup semisweet chocolate chips
1 large egg, lightly beaten
1 teaspoon pure vanilla extract



Preheat oven to 350 degrees. In a large bowl, combine all ingredients and stir with a wooden spoon until smooth.



Roll a heaping tablespoon of dough between your hands to form a smooth ball. Place dough balls, 1 inch apart, on a baking sheet. Using a fork, press on dough in two directions to form a crosshatch pattern.



Bake cookies until puffed and lightly golden, 10 to 12 minutes.



Repeat with remaining dough.

heart sandwich cookies

the goods:

1/2 cup old-fashioned rolled oats
1 cup all-purpose flour, plus more for rolling
1/3 cup whole-wheat flour
1/2 teaspoon salt
3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature
1/2 cup packed light-brown sugar
1/2 teaspoon vanilla extract
1/2 cup Nutella



Preheat oven to 35o degrees. Spread oats on a rimmed baking sheet; bake until golden, about 10 minutes. Transfer to a medium bowl; stir in flours and salt.



In a large bowl, using an electric mixer, beat butter and brown sugar on medium until fluffy. Add vanilla; beat to combine. Scrape down bowl. Add oat mixture; beat until blended. Form dough into a disk, wrap in plastic, and refrigerate until firm, 2 hours.



Preheat oven to 325 degrees. On a lightly floured surface, roll dough 1/8 inch thick, dusting lightly with flour as needed. Cut out cookies with a heart-shaped cookie cutter; place 1/2 inch apart on a parchment-lined baking sheet.



Bake until cookies are golden around edges, 12 to 15 minutes. Let cool 5 minutes, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough (reroll and cut scraps).



Spread Nutella on flat side of half the cookies; top with remaining cookies.

lemon icebox cookies

the goods:

2 cups all-purpose flour
1 cup confectioners' sugar
1 teaspoon salt
1 tablespoon plus 1 teaspoon lemon zest, plus 1 teaspoon fresh lemon juice
1 cup (2 sticks) unsalted butter, cut into pieces
2 large egg yolks
1/4 cup granulated sugar, for rolling



In a food processor, pulse flour, confectioners' sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together.



Divide dough in half and form each into a 1 and 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours.



Preheat oven to 350 degrees. Spread granulated sugar on a plate.



Roll logs over sugar to coat.



Slice logs into 1/4-inch-thick slices.



Arrange. 1 inch apart, on a parchment-lined baking sheet.



Bake until cookies are golden brown around edges, about 15 minutes.



Transfer to a wire rack to cool.



Repeat with remaining cookie slices.