Smoked Salmon Rolls

• 1/4 lb. cream cheese, at room temperature
• 2 tsp. fresh lemon juice
• 1 tsp. finely grated lemon zest
• 2 Tbs. plus 2 tsp. thinly sliced fresh chives
• Kosher salt
• 3/4 cup shaved fresh fennel
• 8 oz. thinly sliced smoked salmon (not hot-smoked)
• 1 Tbs. finely chopped fennel fronds

Tip:

You can mix the cream cheese up to one day ahead and refrigerate it in an airtight container. Bring it to room temperature before using. The rolls can be assembled, covered, and refrigerated up to 4 hours ahead. Let stand at room temperature for about 15 minutes before serving.

In a small bowl, mix the cream cheese, lemon juice, zest, chives, and 1/8 tsp. salt.

To assemble, lay an 8 or 9-inch long sheet of plastic wrap on the counter. Slightly overlap slices of salmon on the plastic to create a rectangle measuring about 3-1/2x7 inches. The long side of the rectangle should be parallel to the edge of your work surface. Cover with another sheet of plastic and press gently with your hands or a flat spatula to encourage the salmon to stick together. Remove the top sheet of plastic. Using a thin metal offset spatula or a butter knife, spread about 2 Tbs. of the cream cheese mixture on the salmon, leaving a 1/2-inch border along the long sides. Arrange about a third of the fennel shavings lengthwise on the lower half of the salmon. Sprinkle the fennel lightly with salt. Starting at the long side closest to you and using the plastic wrap as an aid, gently roll up the salmon to enclose the filling. Gently press the roll together at the seams. Transfer the roll to a cutting board. Cut the roll into 6 pieces. Repeat with the remaining salmon, cream cheese mixture, and fennel to make 2 more rolls. You may have extra salmon or fennel.

Arrange the rolls on a platter, cut side up. Garnish with the chopped fennel fronds.

Smoked Salmon Rolls

• 1/4 lb. cream cheese, at room temperature
• 2 tsp. fresh lemon juice
• 1 tsp. finely grated lemon zest
• 2 Tbs. plus 2 tsp. thinly sliced fresh chives
• Kosher salt
• 3/4 cup shaved fresh fennel
• 8 oz. thinly sliced smoked salmon (not hot-smoked)
• 1 Tbs. finely chopped fennel fronds

Tip:

You can mix the cream cheese up to one day ahead and refrigerate it in an airtight container. Bring it to room temperature before using. The rolls can be assembled, covered, and refrigerated up to 4 hours ahead. Let stand at room temperature for about 15 minutes before serving.

In a small bowl, mix the cream cheese, lemon juice, zest, chives, and 1/8 tsp. salt.

To assemble, lay an 8 or 9-inch long sheet of plastic wrap on the counter. Slightly overlap slices of salmon on the plastic to create a rectangle measuring about 3-1/2x7 inches. The long side of the rectangle should be parallel to the edge of your work surface. Cover with another sheet of plastic and press gently with your hands or a flat spatula to encourage the salmon to stick together. Remove the top sheet of plastic. Using a thin metal offset spatula or a butter knife, spread about 2 Tbs. of the cream cheese mixture on the salmon, leaving a 1/2-inch border along the long sides. Arrange about a third of the fennel shavings lengthwise on the lower half of the salmon. Sprinkle the fennel lightly with salt. Starting at the long side closest to you and using the plastic wrap as an aid, gently roll up the salmon to enclose the filling. Gently press the roll together at the seams. Transfer the roll to a cutting board. Cut the roll into 6 pieces. Repeat with the remaining salmon, cream cheese mixture, and fennel to make 2 more rolls. You may have extra salmon or fennel.

Arrange the rolls on a platter, cut side up. Garnish with the chopped fennel fronds.

Lemon Cornmeal Shortbread Bars

This shortbread is buttery and fragrant with lemon zest. The texture is chewier than traditional shortbread, and I’ve added cornmeal for crunch and texture.

• 9 oz. (2 cups) unbleached all-purpose flour
• 5 oz. (1 cup) finely ground yellow cornmeal (I  use Quaker)
• 1/2 tsp. table salt
• 3/4 lb. (1-1/2 cups) unsalted butter, softened at room temperature; more for the  pan
• 7 oz. (1-3/4 cups) confectioners’ sugar
• 1 Tbs. finely grated lemon zest (I use a Microplane-style zester)
• 1 tsp. pure vanilla extract

Position a rack in the middle of the oven and heat the oven  to 325°F. Lightly grease the sides and bottom of a 9x13-­inch baking pan. Line the bottom of the pan with the parchment.

In a medium bowl, whisk the flour, cornnmeal, and salt to blend. In a large bowl, combine the butter, confectioners’ sugar, lemon zest, and vanilla; with a hand-held electric mixer or a stand mixer fitted with the paddle attachment, beat on medium-­high speed until light and creamy, 3 to 4 minutes. Scrape the bowl. Add the flour mixture and mix on low speed until the dough begins to form moist clumps. Dump the dough into the prepared pan.

Using a rubber spatula or lightly floured fingertips, spread the dough into the pan in a smooth, even layer. Dip the tip of a knife or a small metal spatula in flour (to prevent sticking) and score the dough all the way through into bars that measure 1x2-1/2  inches (about 1  inch across the short side and just a smidgen over 2-1/2 inches on the long side). Bake until the tops look dry and golden brown, 35  to 40  min. Transfer the pan to a rack. Immediately cut the shortbread into bars, with a metal bench scraper or a knife, using the scored lines as a guide (they will have faded a bit during baking). It’s important to do this right after the shortbread comes out of the oven; if you wait until it has cooled, it will crumble when you try to cut it. Let the bars cool completely in the pan before removing them with a small, flexible offset spatula.

Espresso Chocolate Chip Shortbread Cookies

Coffee and chocolate make shortbread feel less like a mid-afternoon snack with tea, and more like a full-fledged dessert, especially if dipped in melted chocolate as suggested in the variation.

• 12 oz. (1-1/2 cups) unsalted butter, softened; more for the pan(s)  
• 15 oz. (3-1/3 cups) unbleached all-purpose flour 
• 2 Tbs. cornstarch 
• 1 tsp. table salt
• 1 tsp. instant espresso
• 1 Tbs. pure vanilla extract or paste
• 5-3/8 oz. (1-1/3 cups) confectioners’ sugar
• 4 oz. chopped bittersweet chocolate   

 For rectangular cookies, lightly butter the bottom of a straight-sided 9x13-inch baking pan. For wedges, lightly butter two 9-1/2-inch fluted tart pans with removable bottoms.

Combine the flour, cornstarch, and salt in a medium bowl. Dissolve the instant espresso into the vanilla.  

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla-espresso mixture on medium speed until smooth and creamy, 2 to 3 minutes. Add the flour mixture and the chopped chocolate and mix on low speed until the dough begins to form moist clumps, about 1 minute.

Turn the dough out into the prepared pan (if making wedges, divide the dough between the two pans). Using lightly floured fingertips, press the dough into the pan(s) to form an even layer. 

For rectangular cookies, use a bench knife or a paring knife to cut the dough all the way through into 40 bars. With the tines of a fork, prick each bar twice all the way through, spacing the holes evenly and on the diagonal. Lightly flour the tines as necessary to prevent the dough from sticking.

For wedges, cut each pan of dough all the way through to form 12 wedges. With the tines of a fork, prick the wedges three times all the way through, spacing the holes evenly over the dough.

Freeze the dough while the oven heats. Position a rack in the center of the oven and heat the oven to 325°F. 

Bake the dough, rotating the pan(s) halfway through, until the top(s) looks dry and golden-brown, 30 to 40 minutes. Transfer the pan(s) to a rack. Using a paring knife or bench knife, immediately re-cut the cookies along the lines. Cool completely before removing them from the pan(s). 

Cinnamon Toast Shortbread Cookies

Ground cinnamon makes shortbread cookies even more comforting. Have them at breakfast if you want, we won't tell.

• 12 oz. (1-1/2 cups) unsalted butter, softened; more for the pan(s) 
• 15 oz. (3-1/3 cups) unbleached all-purpose flour 
• 2 Tbs. cornstarch
• 1 tsp. ground cinnamon  
• 1 tsp. table salt 
• 5-3/8 oz. (1-1/3 cups) confectioners’ sugar 
• 1 Tbs. pure vanilla extract or paste 

For the topping:

• 2 Tbs. granulated sugar 
• 3/4 tsp. ground cinnamon

For rectangular cookies, lightly butter the bottom of a straight-sided 9x13-inch baking pan. For wedges, lightly butter two 9-1/2-inch fluted tart pans with removable bottoms.

Combine the flour, cornstarch, 1 tsp. cinnamon, and salt in a medium bowl.  

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed until smooth and creamy, 2 to 3 minutes. Add the flour mixture and mix on low speed until the dough begins to form moist clumps, about 1 minute. 

Turn the dough out into the prepared pan (if making wedges, divide the dough between the two pans). Using lightly floured fingertips, press the dough into the pan(s) to form an even layer. 

For rectangular cookies, use a bench knife or a paring knife to cut the dough all the way through into 40 bars. With the tines of a fork, prick each bar twice all the way through, spacing the holes evenly and on the diagonal. Lightly flour the tines as necessary to prevent the dough from sticking. 

For wedges, cut each pan of dough all the way through to form 12 wedges. With the tines of a fork, prick the wedges three times all the way through, spacing the holes evenly over the dough.

Freeze the dough while the oven heats. Position a rack in the center of the oven and heat the oven to 325°F.

Just before baking, combine the 2 Tbs. sugar and the 3/4 tsp. cinnamon. Sprinkle the mixture over the dough, lightly pressing it into the surface.

Bake the dough, rotating the pan(s) halfway through, until the top(s) looks dry and golden-brown, 30 to 40 minutes. Transfer the pan(s) to a rack. Using a paring knife or bench knife, immediately re-cut the cookies along the lines. Cool completely before removing them from the pan(s). 

Drambuie Caramel Apple Cider

You haven't had warm apple cider like this before. It's festive and sweet, and the caramel and warm spices make it the perfect dessert cocktail for Thanksgiving, Christmas, or any winter gathering.

• 1/4 cup granulated sugar
• 3 cups apple cider
• 4 cinnamon sticks, about 3-inch long each
• 1 tsp. fresh lemon juice
• 1/4 cup heavy cream
• 3-1/4 fl. oz. (1/4 cup plus 2-1/2 Tbs.) Drambuie
• 1/2 Tbs. confectioners’ sugar
• 3 fl. oz. (1/4 cup plus 2 Tbs.) vodka, room temperature
• 1/4 tsp. freshly grated nutmeg

In a medium (3-quart) sauce pan, combine the sugar and 2 Tbs. water over medium heat. Whisk until dissolved, about 2 minutes. Increase heat to high, and cook, without stirring, until golden brown, about 6 minutes. Slowly whisk in the cider, (careful it will spatter and the caramel will seize but then smooth out). Add the cinnamon sticks and bring to a boil and cook for 5 minutes. Remove from the heat and stir in the lemon juice.

Meanwhile, in a medium bowl, whisk the heavy cream until medium peaks form. Add 1/4 fl. oz. of the Drambuie and the confectioners’ sugar. Continue to whisk until well combined.

Add 3/4 fl. oz. of the vodka and 3/4 fl. oz. of the Drambuie into each of four 8 to 10 oz. mugs. Divide the hot cider between the mugs, and use the cinnamon sticks to stir. Leave the cinnamon sticks in the mugs and dollop with the whipped cream. Sprinkle with a pinch of nutmeg. Serve hot.

Cardamom Shortbread Cookies

Cardamom adds just a subtle intriguing note to classic shortbread.

• 12 oz. (1-1/2 cups) unsalted butter, softened; more for the pan(s)
• 15 oz. (3-1/3 cups) unbleached all-purpose flour
• 2 Tbs. cornstarch
• 1-1/4 tsp. ground cardamom
• 1 tsp. table salt
• 5-3/8 oz. (1-1/3 cups) confectioners’ sugar
• 1 Tbs. pure vanilla extract or paste

For rectangular cookies, lightly butter the bottom of a straight-sided 9x13-inch baking pan. For wedges, lightly butter two 9-1/2-inch fluted tart pans with removable bottoms.

Combine the flour, cornstarch, cardamom, and salt in a medium bowl.

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed until smooth and creamy, 2 to 3 minutes. Add the flour mixture and mix on low speed until the dough begins to form moist clumps, about 1 minute.

Turn the dough out into the prepared pan (if making wedges, divide the dough between the two pans). Using lightly floured fingertips, press the dough into the pan(s) to form an even layer.

For rectangular cookies, use a bench knife or a paring knife to cut the dough all the way through into 40 bars. With the tines of a fork, prick each bar twice all the way through, spacing the holes evenly and on the diagonal. Lightly flour the tines as necessary to prevent the dough from sticking

For wedges, cut each pan of dough all the way through to form 12 wedges. With the tines of a fork, prick the wedges three times all the way through, spacing the holes evenly over the dough.

Freeze the dough while the oven heats. Position a rack in the center of the oven and heat the oven to 325°F.

Bake the dough, rotating the pan(s) halfway through, until the top(s) looks dry and goldenbrown, 30 to 40 minutes. Transfer the pan(s) to a rack. Using a paring knife or bench knife, immediately re-cut the cookies along the lines. Cool completely before removing them from the pan(s).

Classic Shortbread Cookies

• 8 oz. (1 cup) cold unsalted butter, cut into 1/2-inch pieces
• 1/2 cup granulated sugar
• 1/2 tsp. table salt
• 10 oz. (2-1/4 cups) all-purpose flour

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Line two baking sheets with parchment. Combine the butter, sugar, and salt in a stand mixer bowl (use the paddle attachment) or a large mixing bowl. Mix on low speed until the butter combines with the sugar but isn't perfectly smooth, 1 to 2 min. Add the flour and mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; don't overmix.

Roll: On a lightly floured surface, roll the dough to about 1/4 inch thick. Aim for a uniform thickness to ensure even baking.

Cut: Cut the dough into bars or squares with a sharp knife or, using cookie cutters, cut out shapes as close to one another as possible. Press the scraps together, roll them out, and cut out more cookies. If the dough becomes sticky, refrigerate it briefly. Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 min.

Bake: Position oven racks in the upper and lower thirds of the oven and heat the oven to 300°F. Bake the cookies until golden on the bottom and edges and pale to golden on top, 30 minutes to 1 hour. (After 15 min., swap the position of the baking sheets and rotate them 180 degrees for even baking.) If the cookies are done before 30 min., reduce the oven temperature to 275°F for the remaining batches; if they take longer than 1 hour, increase the temperature to 325°F.

Drambuie Caramel Apple Cider

You haven't had warm apple cider like this before. It's festive and sweet, and the caramel and warm spices make it the perfect dessert cocktail for Thanksgiving, Christmas, or any winter gathering.

• 1/4 cup granulated sugar
• 3 cups apple cider
• 4 cinnamon sticks, about 3-inch long each
• 1 tsp. fresh lemon juice
• 1/4 cup heavy cream
• 3-1/4 fl. oz. (1/4 cup plus 2-1/2 Tbs.) Drambuie
• 1/2 Tbs. confectioners’ sugar
• 3 fl. oz. (1/4 cup plus 2 Tbs.) vodka, room temperature
• 1/4 tsp. freshly grated nutmeg

In a medium (3-quart) sauce pan, combine the sugar and 2 Tbs. water over medium heat. Whisk until dissolved, about 2 minutes. Increase heat to high, and cook, without stirring, until golden brown, about 6 minutes. Slowly whisk in the cider, (careful it will spatter and the caramel will seize but then smooth out). Add the cinnamon sticks and bring to a boil and cook for 5 minutes. Remove from the heat and stir in the lemon juice.

Meanwhile, in a medium bowl, whisk the heavy cream until medium peaks form. Add 1/4 fl. oz. of the Drambuie and the confectioners’ sugar. Continue to whisk until well combined.

Add 3/4 fl. oz. of the vodka and 3/4 fl. oz. of the Drambuie into each of four 8 to 10 oz. mugs. Divide the hot cider between the mugs, and use the cinnamon sticks to stir. Leave the cinnamon sticks in the mugs and dollop with the whipped cream. Sprinkle with a pinch of nutmeg. Serve hot.