citrus thumbprints

 

the goods:

 

2 and 1/2 cups all-purpose flour

3/4 cup confectioners' sugar, divided, plus more, sifted, for rolling

1/2 teaspoon fine salt

2 sticks unsalted butter, room temperature

1 tablespoon grated lemon zest plus 1 tablespoon juice

1 tablespoon grated lime zest plus 1 tablespoon juice

1/3 cup fruit jam or citrus curd, for filling

 

 

Preheat oven to 325 degrees. Combine flour, 1/2 cup confectioners' sugar, and salt. In a large bowl, using a mixer, beat butter, remaining 1/4 cup sugar, and citrus zest and juice on medium until combined; increase speed to high and beat until pale and fluffy, 5 minutes. Beat in flour mixture on low. Roll rounded tablespoons dough into balls; place on a parchment-lined baking sheet. Freeze 10 minutes.

 

Bake 10 minutes. Remove from oven; with small end of a melon baller or a small rounded measuring spoon, make indents in centers of cookies. Return to oven, and bake until set and light golden at edges, 12 minutes more. Transfer cookies on parchment to wire racks, let cool 10 minutes. Gently toss in sifted sugar, then sift more sugar over tops. Fill centers with jams and curd.

molten chocolate cakes

 

the goods:

 

4 tablespoons unsalted butter, room temperature, plus more for muffin tins

1/3 cup granulated sugar, plus more for muffin tins

3 large eggs

1/3 cup all-purpose flour

1/4 teaspoon salt

8 ounces bittersweet chocolate, melted

confectioners' sugar, for dusting

vanilla ice cream, for serving

 

Preheat oven to 400 degrees. Generously butter 4 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.

In the bowl of an electric mixer, cream the butter and granulated sugar until fluffy. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, beat in the flour and salt until just combined. Beat in the chocolate (do not overmix). Divide the batter evenly among the prepared cups.

 

Place muffin tin on a baking sheet; bake just until the tops of the cakes no longer jiggle when the pan is slightly shaken, 8 to 10 minutes.

To serve, turn out the cakes, and place on serving plates, top sides up. Dust with confectioners' sugar and serve with vanilla ice cream, if desired.