Double Shot

Bake a dozen at a time, until they are puffed and golden brown, and sound hollow when tapped, about 15 minutes. Cool on racks.

MAKES 2 DOZEN

Goldy’s Nuthouse Cookies

1? cups blanched, slivered almonds, toasted and cooled

? teaspoon baking soda

? teaspoon salt

1? cups (4? ounces) cake flour

1 cup (4? ounces) all-purpose flour

? pound (2 sticks) unsalted butter, softened to room temperature

2²/₃ cups (10 ounces) sifted confectioners’ sugar

1 large egg

1 teaspoon vanilla extract

Blend the almonds, baking soda, salt, and flours; set aside.

In a large mixing bowl, beat the butter until creamy, about 5 minutes. Add the sugar and beat on medium low until very creamy, about 5 minutes. Reduce the beater speed to low and add the egg and vanilla; continue to beat until well blended. Stir in the flour mixture just until well combined; do not overbeat.

Divide the batter into 3 equal pieces and equally distribute them in the bottom of zipped plastic freezer bags. Roll each section of the dough into logs. Zip the bags closed and place them in the freezer overnight.

Preheat the oven to 350°.

Remove one log at a time from the freezer. While each log is still frozen, place it on a cutting board. Use a large, sharp knife to divide each log into 24 equal pieces. Place 12 of the cookies on an un-greased Silpat sheet on top of a cookie sheet. Flatten each cold cookie slightly with the palm of your hand. When the first two dozen cookies are baked and cooling, you may remove another roll from the freezer and start on it. (The cookies hold together better, cook more evenly, and develop a better texture if they are placed in the oven while they are still frozen.)

Bake one sheet at a time for about 10 minutes, or until the cookies have turned golden brown at the edges. Rotate the cookie sheets from front to back after 5 minutes. Cool completely on racks.

MAKES 6 DOZEN

Handcuff Croissants

4 croissants, split lengthwise

1 cup mayonnaise

1?-ounce jar marinated artichoke hearts, drained and chopped

1 cup crabmeat, flaked

¹/₃ cup Parmesan cheese, shredded

¹/₃ cup Gruyere cheese, shredded

4 green onions, chopped

Crumb crust

2 tablespoons unsalted butter, melted

1 garlic clove, crushed

1 cup soft bread crumbs

2 tablespoons finely chopped parsley

? teaspoon dried rosemary, crushed

? teaspoon dried thyme

? teaspoon dried oregano

? teaspoon dried marjoram

Preheat the oven to 350°.

Place the croissant halves on a Silpat sheet on a large rimmed cookie sheet. Mix the next six ingredients in a bowl, and spread this mixture on top of the croissant halves.

Melt the butter in a small frying pan and cook the garlic in it over low heat until translucent. Mix the rest of the ingredients for the crumb crust, then mix in the garlic and melted butter. Top each croissant with the crumb mixture.

Bake the croissants for 15 to 20 minutes, or until heated through.

8 SERVINGS

Trudy’s Mediterranean Chicken

Sauce

? cup olive oil, divided

3 medium-size onions, thinly sliced

6 garlic cloves, pressed

2 cups tomato juice

? cup sherry

1 teaspoon salt, divided

? teaspoon paprika, divided

4 boneless, skinless chicken breasts

? cup all-purpose flour

Make the sauce first. In a large frying pan, heat ? cup olive oil over medium heat until it shimmers. Add the onions and immediately turn the heat to low. Stir and cook the onions for 1 minute, then add the garlic. Stir and cook over low heat until the onions are soft and translucent. Add the juice, sherry, ? teaspoon salt, and ? teaspoon paprika. Stir and cook until the mixture bubbles. Cover and keep over low heat while you prepare the chicken breasts.

Rinse the chicken breasts and dry them thoroughly with paper towels. Spread out a sheet of plastic wrap approximately 2 feet long and place the chicken breasts on it. Spread another sheet of plastic wrap over the chicken breasts. Using the flat side of a mallet, pound the chicken breasts between the plastic to an even ?-inch thickness. Remove the plastic wrap.

Whisk the flour and the remaining salt and paprika together on a large plate. Dip the chicken breasts one at a time into the mixture, until they are completely dusted.