We adapted a simple recipe from Mark Bittman's How to Cook Everythingto make these delicate French cookies. Sugar-dusted and flaky and with a toothsome bite, they're also a great way to use up leftover puff pastry.
The unexpected addition of mashed potatoes adds an exceptional creaminess to dark chocolate fudge in this recipe adapted from Patty Pinner's cookbook <em><a href="http://www.amazon.com/gp/product/1580087981/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1580087981&linkCode=as2&tag=saveur-20">Sweets</a></em>.
Crumbly, buttery cookies are filled with a luscious hazelnut-flavored pastry cream in a recipe adapted from Rosetta Costantino's Southern Italian Desserts. These cookies are massive in both height and width; we find cutting them in half after assembling makes serving easier.
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Adapted from the Lee Bros. Charleston Kitchen cookbook, these tuile-like cookies are crunchy, light, and airy with a delicate nuttiness from toasted sesame seeds. They lose their crisp texture quickly, so it's best to serve them the same day they're made.