Sugar Cube (14 page)

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You don’t have to cut these into bars. Use a biscuit cutter and cut them into fun shapes. Be sure to save the scraps to crumble over ice cream.

Every Christmas, my mom would go into a baking frenzy, making at least fifteen different kinds of cookies. It was an all-out affair, and we packed them in tins and gave them to everyone. I still remember getting on the bus for school loaded down with tins for the bus driver and my teachers. “Here you go,” I’d say sheepishly, feeling kind of shy and dorky. Looking back, I marvel at my mother’s stamina and realize how very cool it was of her to channel her creativity and generosity into boxes packed with homemade treats that I’m sure everyone loved. These cookies were an especially big hit with me, and I almost hated giving them away. Now, of course, I love to share the sugar love, and I’ve made them even more sinful than the originals.
MAKES ABOUT 36 COOKIES

• 1 cup salted, roasted cashews (see tip)
  
• 1
  ³
  /
  ₄
  cups graham cracker crumbs, finely ground (from about 10 to 12 double crackers; see tip)
  
• ¹
  /
  ₄
  teaspoon sea salt
  
• ¹
  /
  ₂
  cup plus 2 tablespoons unsalted butter, melted
  
• 1 cup bittersweet chocolate chips, such as guittard extra dark
  
• 1
  ¹
  /
  ₂
  cups sweetened shredded coconut (preferably angel flake)
  
• 1 cup crunched-up potato chips (preferably ruffles)
  
• ¹
  /
  ₂
  cup butterscotch chips
  
• One 14-ounce can sweetened condensed milk
  

• PREHEAT THE OVEN
  to 350°F. Line a 9-by-13-inch baking sheet (called a quarter-sheet pan) with parchment paper. Butter the sides of the pan so that the edges of the cookies don’t stick. Roughly chop the cashews and set aside.
  
• IN A MEDIUM BOWL
  , combine the graham cracker crumbs, salt, and butter and stir until the crumbs are evenly moistened. Press the mixture evenly onto the bottom of the prepared pan. Sprinkle the chocolate chips evenly over the crust. Top with the cashews, then the shredded coconut, the potato chip crumbs, and butterscotch chips. Drizzle the sweetened condensed milk evenly over the entire pan.
  
• BAKE FOR 15 MINUTES.
  Rotate the pan from front to back and bake until golden, another 10 to 15 minutes.
  
• LET COOL
  before cutting into 2-inch squares. They will keep in an airtight container for several days.
  

•
You can buy roasted and salted cashews on the snack food aisle at the supermarket.

•
You can use cinnamon graham crackers for extra kick, or even mix in some gingersnap crumbs. If you’re in a pinch or feeling lazy, you can buy boxes of graham cracker crumbs at most supermarkets.

So. Damn. Good. That’s what everyone says about these buttery little cuties. A dash of cornmeal gives them a nice crunch, and fresh rosemary and tangerine zest give them a one-two punch of herbal citrus flavor. They’re perfect to nibble on with a mug of tea, or scoop yourself up a big bowl of lemon curd and start dipping. They’re a little sturdier than my rice flour–laced shortbread cookies, so don’t be afraid to pack them in a box and give them to a very lucky friend.
MAKES ABOUT 60 COOKIES

• 2 cups unbleached all-purpose flour
  
• ¹
  /
  ₄
  cup finely ground cornmeal (
  see tip at the end of the recipe)
  
• ¹
  /
  ₂
  teaspoon sea salt
  
• 1 cup (2 sticks) unsalted butter, at room temperature
  
• ¹
  /
  ₂
  cup plus 1 heaping tablespoon granulated sugar
  
• 1 heaping tablespoon grated tangerine or orange zest (from about 1
  ¹
  /
  ₂
  to 2 tangerines;
  see tip at the end of the recipe
  )
  
• 1 tablespoon plus 1
  ¹
  /
  ₂
  teaspoons finely chopped fresh rosemary (
  see tip
  )
  
• 2 large egg yolks, at room temperature
  
• ¹
  /
  ₄
  cup superfine sugar for coating
  

• IN A MEDIUM BOWL
  , whisk together the flour, cornmeal, and salt.
  
• IN THE BOWL OF A STAND MIXER
  fitted with a paddle attachment, beat the butter and granulated sugar on medium-high speed until incorporated but not fluffy, about 1 minute. Scrape down the sides of the bowl. Add the citrus zest, rosemary, and egg yolks, one at a time, beating just until incorporated. Scrape down the sides of the bowl and add the dry ingredients. With the mixer on low, mix just until combined.
  
• SCRAPE THE DOUGH OUT
  onto a lightly floured surface, gather it into a ball, and divide the ball in half. With floured hands, shape each half into a 12-inch-long log, pressing the sides against the work surface to flatten them so that the cookies will end up square. Wrap tightly in plastic wrap or waxed paper and twist the ends. Refrigerate for several hours or until completely firm.
  
• PREHEAT THE OVEN
  to 350°F. Line two large baking sheets with parchment paper or Silpats. Put the superfine sugar in a small bowl.
  
• CUT THE LOG CROSSWISE
  into
  ¹
  /
  ₃
  - to
  ¹
  /
  ₂
  -inch-thick slices. Toss each slice in the sugar to coat. Place the cookies at least 1 inch apart on the prepared baking sheets. Bake until the edges are lightly golden, 15 to 17 minutes, rotating the sheets from front to back and between upper and lower racks halfway through.
  
• LET THE COOKIES COOL
  for several minutes on the baking sheets before transferring them to a wire rack to cool completely. They will keep in an airtight container for at least 1 week.